What I’m listening to: Sunday Morning, Maroon 5
The life of a food writer is often a funny thing. On this particular day, with a deadline looming, I found myself making a sizzling skillet full of shrimp by 10:45 a.m. while still sporting my “cozies,” otherwise known as pajamas. My three kids, home for the summer, were scattered about the cabin, contentedly playing games and chattering amongst themselves. Once the pan of shrimp was cooked and photographed, I called for my oldest son – the teenaged shrimp-lover of the household – and told him there may be something he might be interested in on the dining room table. He came downstairs, took one look, and perched himself beside the hot skillet, devouring every single last piece of plump, glistening shrimp. Soon all that was left were lonely shrimp tails and lime wedges, already well-squeezed.
Honey Sriracha Shrimp
Ingredients
- 1 pound raw shrimp peeled and deveined, tails on
- 4 tablespoons butter
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 cloves garlic minced
- 2 tablespoons cilantro finely chopped
- 1 lime cut into wedges
Instructions
- Place a large cast iron skillet over medium-high heat. Use paper towels to pat the shrimp dry.
- Add butter to the skillet to melt. Stir in the honey, Sriracha, and garlic cloves. When the mixture is bubbly and simmering, add the shrimp to the pan in a single layer.
- Cook 2 minutes, allowing shrimp to brown and caramelize on one side, then, using tongs, turn the shrimp over and finish cooking, another 1-2 minutes (cooking time will vary depending on the size of your shrimp) or until cooked through but not overdone.
- Remove the skillet from the heat. Spoon the pan sauces over the shrimp and sprinkle with cilantro and a squeeze of fresh lime juice. Serve the shrimp promptly with lime wedges.
