I am a big fan of shrimp. As a matter of fact, my beloved hiking buddies back in China considerably gave me a nickname based on my English name, Sharon which happens to be pronounced very similar to shrimp in Chinese as they prefer to say my name in Mandarin Chinese. I know it sounds a little stupid but it’s just a nickname. I didn’t think it’s a big deal until one day, I suddenly noticed that people at work started calling me by this nickname. I don’t really know how it happened, but it just happened. From that moment, I realized that it has permanently become part of my life. Good thing is that I love shrimp. So whatever…
The other day, I found that I somehow didn’t use up one can of tomato sauce. I was staring at it for a while and thinking how I could make something out of it instead of letting it sit in the fridge and forgetting about it, then eventually throwing it away.
Well, it’s time to bring in the master. After bouncing some ideas back and forth with my mom on our usual Skype call with our usual topic – food and cooking, with a few tweaks and couple times of experiment, here comes the best combination of sauce for my favorite shrimp! Total time for cooking this dish is less than 10 minutes. All of sudden, I feel that my Chinese nickname makes more sense now. 😀
Sriracha, Tomato, and Honey Shrimp
- Category: Main Course
- 2 tablespoons Sriracha sauce
- 2 tablespoons tomato sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon honey
- 2 Romaine lettuce leaves (optional)
- 2 teaspoons vegetable oil
- 8 oz medium size shrimp (about 12 – 16 shrimps), peeled and deveined
- Sea salt
- Mix Sriracha sauce, tomato sauce, garlic powder and honey into a small bowl and set aside.
- Place two Romaine lettuce leaves onto a serving plate. (This step is optional but I would highly recommend it if you happen to have some lettuce in your fridge.)
- Heat vegetable oil in a pan then add shrimp. Sauté for 3 minutes till the color of the surface of the shrimp turns to pink.
- Season the shrimp with a pinch of sea salt and add the mixed sauce. Reduce to medium-high heat and keep stirring the shrimp for another 2 minutes until each one is completely covered with the sauce and the shrimp is cooked thoroughly.
- Transfer the shrimp from the pan to the prepared serving plate. Make sure all the sauce goes with the shrimp and serve immediately.
1. Frozen shrimp works totally fine for this dish. Just remember to dry the thawed shrimp with paper towel before you throw them in a pan with heated oil.
2. OK, for the optional step of preparing two lettuce leaves for this dish, I admit that my original intention was for the presentation. (It does look good, right?!) However, once after finishing the shrimp, I wrapped the lettuce up with the leftover sauce on it and put it in my mouth, damn it tasted absolutely great! I was telling Han that I must blog about this. I had to tell you! So try it out.
- Serving Size: 2
Were you ever bothered by an opened can of tomato sauce because you couldn’t finish the whole thing? What do you usually do with it? Let’s bounce some ideas off each other in the comments below. 🙂