Spicy Chili Shrimp Recipe

Now this is the story all about how, I burned your house right to the ground. I'd like to take a minute, just sit right there, I'll tell you how I became the prince of a town called WTF why is this so spicy.


Disclaimer: We here at Americans for a Bearded Tomorrow are not responsible for any lung damage you may experience from this recipe. Cook and Eat at your own risk.



So you're home alone, or your mom won't cook something that YOU wanna eat. What do you do? Grab some pretzels and a beer and give up? NO! You go get some shrimp (fresh or the frozen bagged ones) or even some fish and put on a fire fighting suit, because you are gonna punch god in the face!

The authors of this guide to manlyness, will assume that you know how to defrost frozen shrimp. It also helps to clean them. Go ahead, take your time, we can wait...


Defrosted? Good. Cleaned? Even better! Now we need to mix up some devilry "But Lucky, my spice cabinet doesn't contain the ingredients to make a nuclear bomb!" You might be saying right now. Not to worry folks, with these tried and true methods I will soon tell you about, you will come to learn, that you can make a nuclear bomb with almost anything!

Yours truly likes to start with the same base every time. Garlic (minced), Ginger (minced), Onions (minced) and sometimes Curry Leaves. From here, it's all pure creativity. I personally like to add Oyster Sauce (found from the azn store) Soy Sauce (found anywhere) Chili Flakes (I use ghost pepper chili flakes, but not so spicy ones work, if you're not as manly as me) Lemon Juice (I find this enhances the heat from the spices) Chili Powder (I use Kashmiri Red Chili Powder) and any hot sauces I happen to have in my line of sight. I'm fond of Texas Pete (Not that spicy, but has a nice flavor if you're a redneck like me).

Now toss all this into a bowl with the shrimp/fish and mix it all up. When it's ready, your shrimp/fish should look reddish/orange and the smell should be QUITE offensive. Now get you a frying pan, set it over a high heat and coat that bad boy in butter. When it's hot enough, dump in the magic from the bowl and cook till you like what you see. Remember, shrimp and fish cook fast. You'll know you've succeeded, when your kitchen smells so much like fire that you have to open windows and put on ceiling fans. When I'm cooking this, I often have to cover my face with a t shirt to stop from coughing my lungs up.

You can keep some of the gravy if you want to eat it with rice, or dry it up a bit if you want to eat it with say some sammich bread.

Enjoy.

Disclaimer: We here at Americans for a Bearded Tomorrow are not responsible for any lung damage you may experience from this recipe. Cook and Eat at your own risk.