Friday, March 16, 2012
Make This Happen: Srirachi Parmesan Shrimp Skillet
I found a recipe on Pinterest this week: the Spicy Parmesan Shrimp Skillet from How Sweet It Is. It looked pretty good, and I knew that I had a bag of frozen shrimp in the deep freeze that needed to be used up, so I decided to modify it a bit and give it a try. WE LOVED IT. It's the perfect mix of sweet and spicy! You should definitely give it a go - it's a great last-minute dinner to whip-up, which everyone needs in their recipe arsenal.
Srirachi Parmesan Shrimp Skillet
1/3 c. olive oil
1/4 c. grated Parmesan cheese
1/2 tsp. garlic powder
2 Tbs. brown sugar
2 tsp. soy sauce
2 or 3 tsp. Srirachi sauce
1 18oz. bag frozen salad shrimp
3/4 lb. penne pasta
chopped green onion for garnish
Parmesan cheese for garnish
1. Defrost the salad shrimp by letting the bag sit under cold water for about 5 minutes. In the meantime, mix together the first 6 ingredients in a ziplock bag. Add in the shrimp, seal the bag, and toss them to coat. Stick in the fridge for at least 30 minutes, or up to 6 hours.
2. Cook the pasta to al dente. While it's cooking, heat a large pan with a little bit of olive oil in the bottom. When pasta is done cooking, drain.
3. Add shrimp and as much sauce as you can get out of the bag to the hot pan. Cook about 4 minutes, stirring. Salad shrimp is cooked before it's frozen, so you're really just warming things up and cooking the sauce. TASTE YOUR SAUCE! Feel free to add more brown sugar or srirachi to your taste. Add pasta and toss to coat. Add in a handfull of chopped green onions, and serve with more Parmesan cheese.