Hot and Spicy Shrimp
Hot and Spicy Shrimp
Flour-dusted shrimp seared hot and folded into a fiery tomato sauce with chili, lemon and Tabasco, served over rice.
Prep: 15 minutes · Cook: 20 minutes
What Is Hot and Spicy Shrimp?
A bold shrimp dish where flour-dusted shrimp are flash-seared and folded into a spicy tomato sauce charged with chili pepper, lemon juice and Tabasco, ladled over rice.
Why Make Hot and Spicy Shrimp?
- Real heat, adjustable to taste
- Flour dusting gives the shrimp a light crust
- The sauce simmers while the shrimp wait
- Beef stock gives surprising depth
- A 35-minute dinner over rice
Unico Products Used in This Recipe
Ingredients
- 24 shrimp (large, peeled and deveined)
- 115 g flour (for dusting (4 oz))
- 120 mL vegetable oil (divided (4 oz))
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1/2 tsp sage
- 1 cup whole tomatoes (crushed)
- 60 mL beef stock (2 oz)
- 2 tbsp butter
- 1/2 chili pepper
- 1 lemon (juiced)
- 4 drops Tabasco sauce
- cooked rice (to serve)
Instructions
- Peel and devein the shrimp, toss in the flour and set aside.
- Heat half the oil in a large frying pan and cook the onion, garlic and sage for 5 minutes.
- Add the crushed tomatoes, beef stock, butter, chili pepper, lemon juice and Tabasco and simmer for 10 minutes.
- In another frying pan, heat the remaining oil until very hot; add the shrimp and cook, shaking the pan continuously, about 2 minutes.
- Stir the shrimp into the sauce and serve over a bed of rice.
Cooking Tips
- Dry the shrimp before flouring for the best sear
- Get the second pan properly hot — the shrimp need 2 fast minutes
- Shake the pan constantly so the flour doesn't stick
- Adjust chili and Tabasco at the end
- Serve over rice that can soak up the sauce
Frequently Asked Questions About Hot and Spicy Shrimp
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1. How spicy is this dish?
Moderately — half a chili plus four drops of Tabasco; scale both up or down freely.
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2. Why dust the shrimp in flour?
It gives a light crust that holds sauce and protects the shrimp from overcooking.
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3. Beef stock with seafood — really?
Yes — it gives a deeper, almost Creole-style backbone for the spicy tomato sauce. Fish stock works too.
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4. Can I use frozen shrimp?
Yes — thaw and pat completely dry before flouring.
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5. How do I store leftovers?
Refrigerate up to 1 day; reheat very gently to avoid rubbery shrimp.
Hot and Spicy Shrimp Made Simple
Hot and Spicy Shrimp brings the heat without complications. Unico whole tomatoes carry the chili, lemon and Tabasco right onto the rice.