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Prep time
10 minutes
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Cook time
40 minutes
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Serves
1
Author Notes
A one pot stop: where the One Pot is a cast iron skillet, and the Stops we make on this recipe's journey will be on the stove-top, and in the convection oven!
Do visit:
https://www.seulfood.com/onepotstop/spicy-and-buttery-baked-shrimp
https://www.instagram.com... —Rewati Kulkarni
Ingredients
- Group A: Veggies & other stuff
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White onion slivers (quantity to your liking)
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3-4
small baby bella mushrooms, diced
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1/3 cup
diced green pepper
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Butter, for the skillet + garnishing
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Salt & pepper, to taste
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Scallion greens, thinly sliced
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Cilantro, roughly chopped
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2
slices of any country-style rustic bread
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Lime wedge for garnishing
- Group B: Shrimp
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14 - 20
medium shrimp, peeled and de-veined (this is a large range, depending on your appetite)
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1/2 tablespoon
salted butter
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1/2 tablespoon
olive oil
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1 tablespoon
honey
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1 teaspoon
red chili flakes
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1/2 tablespoon
Worcestershire sauce
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1/2 teaspoon
red chili powder
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2
garlic cloves, finely minced
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1/2 teaspoon
sriracha sauce
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1 tablespoon
of any ale
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1/2 teaspoon
dry oregano
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Juice from 1/2 a lime
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Juice from 1/2 an orange
Directions
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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.
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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.
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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).
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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!
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