Recipe by Obsidian468
This was an experiment I tried for dinner one night, and it turned out incredibly well! It all started because I was craving shrimp scampi, but didn't have several of the necessary ingredients. Instead, I improvised. This is the result.
Top Review by teresas
This is packed full of nice and spicy tasting ingredients that we just loved it! I wasn't sure if you were suppose to use the sauce or just eat the shrimp. So I decided to use the sauce. I did peel the shrimp and removed the tails (DH doesn't like them left on). I served this over rice and used about 1/4 of the sauce. I couldn't locate szechuan sauce at the store so made recipe #147645 and it worked great. Thanks for posting. :)
- 453.59 g shrimp, cleaned, raw, and unpeeled
- 340.19 g bottle hard apple cider
- 14.79 ml Old Bay Seasoning
- 29.58 ml szechuan sauce
- 29.58 ml hoisin sauce
- 14.79 ml sriracha sauce
- 4.92 ml garlic, freshly minced
- 4.92 ml onion powder
- 4.92 ml mixed Italian herbs, dried (basil, oregano, parsley, rosemary, etc)
- 4.92 ml powdered hot pepper (optional)
Directions See How It's Made
- Combine 1/2 bottle of the cider and the rest of the ingredients (except the shrimp and the powdered hot pepper) in a gallon size sealable bag or marinating container, and mix well.
- Add shrimp to the marinade, and lay flat in refrigerator, marinating for about 15 minutes on each side.
- Pour the rest of the cider into a medium/large saucepan (one big enough to lay out all of the shrimp in a single layer) and bring to a boil.
- Reduce heat to medium, and add marinated shrimp, along with all of the marinade liquid. Spread shrimp out in a single layer. Sprinkle with half of the hot pepper, if you're using it.
- Saute shrimp for about 5-7 minutes per side, keeping it moving (but not allowing them to overlap - gently shaking the pan occasionally does the trick). The shrimp are done once they are pink throughout.