Hot and Spicy Shrimp Recipe

Rating 5.0
| 3
Hot and spicy shrimp, also known as angry shrimp, are succulent shrimp cooked in a fiery tomato sauce. Served on top of creamy polenta, it’s a visually impressive and deliciously satisfying meal.
Dinner
Pescatarian
18
ingredients
11
steps
40
minutes
Chef Elham has been teaching her unique style of elegant cuisine for the past 16 years. She nurtured her gift as a teacher with Sur La Table as the manager of the culinary program. Her specialties include classic French dishes as well as beloved Asian favorites that entice the palate. Chef Elham is thorough, patient and loves to see her students making great food and having fun while doing it.

Ingredients

Servings:
4
For the Polenta
4 cup(s)
water
1 tsp
sea or kosher salt
1 cup(s)
polenta
1/2 cup(s)
grated fontina cheese
3/4 cup(s)
extra-virgin olive oil
For the Hot and Spicy Shrimp
2 tblsp
extra-virgin olive oil
1 lb
medium or large shrimp with tail on, seasoned with salt, see notes
1
small shallot, chopped finely, about 3 tablespoons
2
garlic cloves, finely chopped
1 tsp
red pepper flakes, see notes
2 tsp
smoked paprika
1 cup(s)
chopped tomatoes, either fresh, canned
1/2 cup(s)
white wine
1/2 cup(s)
chicken stock
1 1/2 tblsp
cold butter, cut into chunks
1/4 cup(s)
parsley, roughly chopped
1/2
lemon, juiced
sea or kosher salt and freshly ground pepper, to taste

Directions 11 steps | 40 Minutes

Step 1

Make the polenta. In a saucepan over medium heat, bring 4 cups of water and 1 teaspoon of salt to a boil. Slowly whisk in the polenta and cook, stirring constantly, until the polenta pulls away from the sides of the pan, about 10 minutes.

Step 2

Add the grated fontina cheese and remove it from heat. Set aside and keep warm.

Step 3

Make the hot and spicy shrimp. Heat a saute pan on medium-high heat. Add the olive oil and give it about 30 seconds to heat up. Once hot, add the shrimp. Sauté until they turn pink, about 1-2 minutes. Do not overcook them. Take them out of the pan and set them aside.

Step 4

In the same pan, sauté the shallot and garlic until soft, about 1 minute. 

Step 5

Add the red pepper flakes and smoked paprika. Stir to combine.

Step 6

Add the chopped tomatoes, white wine and chicken stock.

Step 7

Deglaze the pan and let the sauce reduce and thicken, about 5 minutes.

Step 8

Add the shrimp back to the pan and heat through, about 1 minute.

Step 9

Add the chunks of butter one piece at a time and whisk to combine.

Step 10

Turn off the heat and add the chopped parsley and a squeeze of lemon.

Step 11

Serve hot over polenta. Enjoy!


Notes:

Variations:

  • If you don’t like it spicy, you can omit the red pepper flakes or use less.
  • You can substitute more wine for chicken stock.
  • Substitute shrimp for chicken, sausage or a combination of all three. Kind of like jambalaya without the rice.
  • How about mussels or clams or both? Include the shrimp and you have 3 angry shellfish!
  • If calories are not your concern, you can add a few tablespoons of half-and-half or heavy cream to the sauce. It will give it a creamy texture and cut back the heat a little from the red pepper flakes. If using this option, there is no need to use butter at the end.
  • Serve as a pasta sauce or serve with mashed potatoes, rice or baguette.

Make it lighter:

  • Do not add the butter at the end when finishing the sauce.
  • Add chicken stock to the polenta or a creamy texture instead of butter and milk.

Do Ahead:

  • The sauce without the shrimp can be made up to 3 days in advance. But save whisking in the butter until you want to use it. When ready to serve, heat the sauce on the stovetop on medium heat. Meanwhile, sauté the shrimp separately and add to the sauce when ready to serve. Whisk in the butter, one piece at a time.
  • The polenta can be made up to 3 days in advance. You can reheat it on the stove or in the microwave. I don’t mention using a microwave often, but starches like pasta, rice, mashed potatoes, polenta, etc. heat up nicely in the microwave. Whether on the stovetop or microwave, you want to add some liquid, like water, chicken or vegetable stock, or milk when reheating.

Nutrition Per Serving
View All
CALORIES
809
FAT
59.3 g
PROTEIN
24.5 g
CARBS
40.7 g

FOOD FOR THOUGHT?

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3 Comments
3 Comments
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Glen B.

Glen

11 Jul 2022

Gotta try this. Something hot and spicy this week! 🍤

Reply to this comment
Chris E.

Chris

09 Jul 2022

Absolutely delicious! I added Thai chilies for some extra heat.

Reply to this comment
Carmela G.

Carmela

08 Jul 2022

A recipe to impress. Perfect for date nights.

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