14 - 20
medium shrimp, peeled and de-veined (this is a large range, depending on your appetite)
red chili flakes
red chili powder
garlic cloves, finely minced
of any ale
Juice from 1/2 a lime
Juice from 1/2 an orange
In This Recipe
Pat the shrimp dry, season with salt & pepper, and set aside. Preheat the oven to 400 F. Butter the bread slices on both sides and set aside.
Heat some butter in a cast-iron skillet, and toss the onion slivers in. Fry till well-browned, then transfer to a paper towel to soak up excess oil and turn crisp. Add the bell pepper and mushroom to the skillet, and sauté till the mushroom pieces are lightly browned. Reduce heat to low and transfer the veggies to a bowl.
Add all the Group B ingredients (except the shrimp) to the skillet. Turn heat up to medium-high and stir the sauce till it bubbles, for 1 - 2 minutes. Turn off the heat and let the sauce cool for a few minutes. Toss in the shrimp and veggies, stir to coat everything well with the sauce, then cover the skillet with aluminum foil, and refrigerate for 20 - 30 minutes (to marinate).
Take out the skillet from the refrigerator, place the bread near the edge of the skillet over the aluminum foil covering, and poke a few holes for venting in the central portion. Bake for 15 minutes, then dig in while warm, right away!