1-2 tablespoons of Burke’s Hot Sauce Thai Chilli Habanero
Pinch of saffron threads
1 teaspoon coarse salt
1/2 cup of white wine
1 lb of cleaned and peeled medium sized shrimp
3 tablespoons of chopped parsley
Juice of half lemon
DIRECTIONS:
Heat the olive oil in a heavy pan, such as a large cast-iron frying pan until it begins to simmer. Add the chopped onions and cook them over medium heat, stirring occasionally, until they have changed color, around 10 minutes.
While the onions cook, mix the minced garlic, paprika, Burke’s Thai Chili Habanero, saffron and salt together in a small bowl.
Add the contents of the bowl to the onions and continue to cook them for about 2 minutes at medium heat. Add wine and cook for another 2 minutes or until the wine has reduced a bit.
Add the shrimp to the pan and cook gently, until the shrimp have just turned pink (about 5 minutes). Make sure not to overcook.
Stir in the parsley and lemon juice.
Bon Appétit! Enjoy!
Pro tip: Serve with a warm, crusty bread to soak up the delicious sauce. When serving as an appetizer, serve with toothpicks or serve over rice as an entree.
