sauced

Mezcal Shrimp and Scallops over Paella Rice

By Karena:

Continuing the theme of the enticing shrimp/avocado combo, I came home today smelling something delicious in the hallway in our apartment complex.  Was that coming from our apartment?  Yes.  Dave had been whipping up some paella rice and chicken andouille sausage in chicken broth, creating a gooey, almost risotto-like consistency with saffron thrown in.

We topped the rice with shrimp and scallops flambeed in tequila, lime juice, olive oil and garlic.  Topped with heirloom tomato, avocado and cilantro.  Yum. :)

Ingredients:

For the rice:

- 1 cup Paella or Arborio Rice

- 1/2 yellow onion, diced

- 1 link chicken andouille or other sausage, sliced

- 2 cups chicken broth

- a pinch of saffron threads

- salt and pepper to taste

For the Shrimp/Scallops:

- 1/2 lb. raw shrimp with tails on

- 1/2 lb. bay scallops

- 2 garlic cloves, chopped

- 3 T lime juice

- 1 oz. tequila or mezcal

- 3 T olive oil

- 1 tomato, diced

- 1 avocado, diced

- bunch of cilantro, chopped

- salt and pepper, to taste

Directions:

1. In a pot, heat olive oil and onions and sea salt and cook until the onions are soft.

2. Add chicken sausage and cook until browned.

3. Add 1 cup of paella/risotto in a sauce pan and stir in oil and sausage for about a minute.  Then add the chicken stock, salt, and saffron and heat to a boil and stir constantly. 

4. Reduce the temperature and simmer, stirring frequently, for about 15 minutes, until the rice is cooked.

5. In a separate saute pan, heat olive oil, add the garlic and saute until golden. 

6. Add the shrimp and scallops.  Add tequila, lime juice, and light the tequila with a match to flambee.  The fire will put itself out once all the alcohol burns off.

7. Saute the seafood until pink and cooked, and remove with a slotted spoon into a large bowl.  Add the diced tomatoes, avocado, and cilantro and mix.

8.  To serve, place rice in a bowl and top with the shrimp and scallop mixture.  Enjoy with hot sauce, if desired!

Tamarind Shrimp with Avocado Cucumber Salad

By Liz:

OK, this is a bit of a cheat because it's not new. But I just rediscovered it this week and remembered how much I liked it, so file under re-discovered weeknight staples.

I'm having one of those weeks (months?) where life doesn't leave much time for cooking, and we've defaulted to takeout more nights than I'd like to admit. So in an effort to reclaim my kitchen, I skimmed the blog for my favorite recipes in the last year.

All this takes is a little chopping and a quick stir fry - 20 minutes tops - for tart citrus shrimp, cool cucumber salad, and the crunch of crispy shallots and peanuts. Delicious.

Tropical Tamarind Shrimp with Avocado Cucumber Salad

3 T. peanut oil
1 large shallot, thinly sliced and separated into rings 
3 cloves of garlic, minced 
1 inch fresh ginger, grated
2-3 Thai chilies, with seeds, minced
1 lb. large shrimp, peeled and cleaned

Sauce

2 heaping teaspoons tamarind concentrate
3 T. sugar
2 T. soy
2 T. Asian fish sauce (nam pla)
2 T. lime juice

Salad

2 avocados, cubed into 1/2 inch pieces
1 large cucumber, seeded, peeled, and cut into 1/2 inch cubes
1 half sweet onion, minced
3 T. lime juice
zest of one lime
1 t. sugar
1 t. Asian fish sauce (nam pla)
3 T. fresh coriander, chopped
1/3 cup roasted salted peanuts, chopped
steamed jasmine rice

Fry shallot and make tamarind sauce:

Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.

Combine all sauce ingredients – tamarind, sugar, soy sauce, fish sauce, and lime juice – and stir until well mixed. (If you can’t find tamarind concentrate, you can soak 4 T. tamarind pulp in 1/2 cup boiling water until dissolved, and then strain out the solids).

Make salad and cook shrimp:

Combine all salad ingredients, minus the peanuts, in a bowl. Cover and set aside.

Transfer reserved oil to a heavy skillet and sauté ginger, garlic, chilies, stirring constantly, until fragrant, about 30 seconds (careful not to burn). Add shrimp and sauté until barely pink, about 2 minutes. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.

Spoon shrimp and salad over rice, then sprinkle with peanuts and fried shallot.

Simple Smoked Trout Salad with Creamy Tarragon Dressing

By Karena:

The perfect detox to a weekend of decadence, a simple salad of greens, smoked trout, chopped tomato and sweet pepper beckons.

Ingredients:

For the Salad:

- 1 lb. baby romaine or other greens

- 1 lb. smoked trout, torn into pieces

- 1 sweet pepper, diced

- 1 ripe tomato, diced

- a bunch of scallions, white parts sliced

- avocado, diced (optional)

For the Dressing:

- 3 T mayonnaise

- 3 T sour cream

- 1/2 cup buttermilk

- Chopped bunch of tarragon leaves

- 1 tsp. garlic powder

- 1 tsp. onion powder

- salt and pepper to taste

- Hot Spanish Paprika (optional)

Directions:

1. Put the salad greens, trout, sweet pepper, tomato, scallions, and avocado (if using) in a bowl and toss together. 

2. In a separate bowl, whisk together the dressing ingredients.

3.  Serve the salad in bowls and dress with the creamy tarragon dressing.  Enjoy!

A Weekend of Feasting, Part 1

By Karena:

Whenever Dave and I spend a weekend with our friends Kevin and Vanessa, we can count on it involving at least one "blow-out meal" at a worthy restaurant of our choice (this weekend had 3), lots of inspired cocktail combinations, good wine, great revelry, and creative all-day cooking extravaganzas. 

This weekend did not disappoint.  It all started Friday night at a French bistro in Dupont Circle, and ended Monday morning with sliced peaches from the farmers market and homemade buttermilk biscuits with raspberry jam.  Despite epic brunches at 2 of Jose Andres' restaurants - braving (delicious) grasshopper tacos at Oyamel on Saturday and sampling the Spanish Dim Sum tasting menu at Cafe Atlantico on Sunday, we also spent the rest of both days orchestrating our own homemade feasts. 

On Saturday night, in honor of Kevin and Vanessa's move to Hawaii this Fall, Dave and I wanted to share some of our beloved Polynesian-inspired favorites. 

                                                                    Appetizer: 

We began with Ahi Poke, an Asian-flavored sushi-grade salad of fresh tuna, seaweed, green onions, and shoyu.  Kevin infused Prosecco with fresh papaya pulp for a fun tropical apertif. 

Ahi Poke: 

Ingredients:

- 1.5 lb. good-quality sashimi-grade Tuna, cut into 1" cubes

- 1/2 cup shoyu or soy sauce

- handful of dried ogo or other stringy seaweed, re-constituted

- 1 bunch of green onions, white parts chopped

- 1 T sesame seeds

- drizzle of sesame oil

Directions:

1. Put the tuna in a bowl, add the shoyu, seaweed, and onions and toss together.

2. Finish with a sprinkling of sesame seeds and a drizzle of sesame oil and serve.  If it needs more salt, add more shoyu to taste.

Kevin's Papaya Cocktail:

Ingredients:

- 1 bottle of Prosecco, Cava, Champagne, or other Sparkling Wine

- 1 Papaya, seeded and chopped into cubes

Directions:

1. Put the cubes of papaya into a food processor and process until it is the consistency of a paste.

2. Put a spoonful of the papaya pulp into each Champagne flute.

3. Add sparkling wine until full, and mix so the pulp is distributed evenly.

4. Enjoy!

                                                                    Main Course:

Next came the main event - Kalua Pig and Lomi Lomi Salmon.  Kalua Pig is traditionally cooked at a luau in an imu (hot lava rocks in a covered sand pit), but we were fresh out of imus in Washington DC, so we used our oven instead.  Still, once rubbed with Hawaiian Sea Salt, wrapped in banana leaves and steam roasted for 4 hours, the pork was earthy, moist and pull-apart perfect.  Once shredded, you finish it off by stewing cabbage in the pork juices, mixing it all together, drizzling with shoyu and serving over sticky rice.

Lomi Lomi refers to a traditional Hawaiian massage and in this dish, you massage the tomatoes apart with your hands and mix into the salmon and other ingredients.  With good-quality salmon, scallions, and cherry tomatoes, it is the perfect accompaniment to any luau feast.

 

Kalua Pig:

Ingredients:

- 3.5-4.0 lbs pork shoulder

- 3 T plus 2 tsp. Hawaiian Sea Salt

- 2-3 Banana Leaves (we found some in the frozen section of a small Latin market)

- Cooking twine

- 4 cups of water, and more if needed

- 1 head of Cabbage

- 1 tsp. liquid smoke

- 1 lb of white sushi rice, cooked according to instructions

- Shoyu to taste

Directions: 

1. Preheat the oven to 350 degrees F.

2. Make small score marks all around the pork shoulder 

3. Rub with 2 T Hawaiian Sea Salt, on the skin and into the scoring

4. Wrap the pork shoulder in 2-3 banana leaves until covered, and then secure with twine to keep the leaves in place

5. Place in a roasting pan and pour in 4 cups of water around the wrapped pork shoulder, and add the last 2 tsp. of Hawaiian Sea Salt into the water.

6. Roast for a little over 1 hour per pound (Ours was 3.5 lbs and we roasted it for almost 4 hours).  Check every once in a while and add more water to the pan if it has all evaporated.

7. Meanwhile, shred the cabbage into salad-sized pieces and set aside

8. Meanwhile, cook the white rice according to instructions and put aside, keeping warm

9. Remove the pork shoulder from the oven and let sit for 10 minutes to cool down.  Unwrap the banana leaves, being careful of the hot steam inside.

10. Shred the pork from the shoulder and put it back in the roasting pan in its juices.  Discard any bones and the banana leaves.

11.  Put the roasting pan with the shredded pork in it on the stove-top on medium-high heat, add the cabbage and liquid smoke and simmer until the cabbage is soft and incorporated into the shredded pork mixture, about 10 minutes. 

12. Turn off the heat and serve the pork and cabbage over the white rice.  Drizzle with shoyu to taste.

Lomi Lomi Salmon:

- 1 lb. good-quality sashimi-grade salmon

- 1 bunch of scallions, white parts chopped

- 1 lb. cherry tomatoes, massaged apart with your hands into rough halves or quarters

- 1 tsp. Hawaiian sea salt

Directions: 

1. Rub the salmon with Hawaiian Sea Salt and let cure in the refrigerator for 20 minutes to an hour. 

2. Cube the salted salmon and place in a bowl.

3. Add the scallions and tomatoes, mix and serve.

                                                                          Dessert:

By no small feat of his own, Kevin graciously contributed his pastry skills to our luau feast by finishing off the evening with homemade lychee ice cream served over carmelized pineapple with a caramel drizzle.  Recipes to come...Yum!

Seared Ahi Tuna Salad

By Karena:

So there has been some call for winter salad recipes. ;)  I think this works in any season, but is hearty enough for winter and works well with winter greens such as red leaf lettuce or butter lettuce with some persimmons or pears mixed in.  Nothing is more simple, rewarding and aesthetically pleasing than seared Ahi tuna.  Enjoy!

For the salad:

• 1 lb. of the freshest Ahi Tuna
• 1 lb. of greens (red leaf lettuce or butter lettuce work well)
• 1 persimmon or Asian pear, diced into bite-sized strips
• Sea Salt and freshly ground pepper
• tsp of sesame seeds, toasted
• a handful of sesame sticks or crackers for crunch (in the bulk section of most grocery stores)
• Diced scallion whites (optional)

For the dressing:

• 6 T olive oil
• 3 T rice wine vinegar
• 1.5 T soy sauce
• sea salt and pepper to taste
• 1 tsp honey or more to taste
• 1/2 tsp sesame oil, if desired
• 1/2 tsp of dijon, if desired

1. Wash and dry the lettuce and place in a salad bowl.  Dice the persimmon or pear and add to the greens.  Add toasted sesame seeds and sesame sticks and toss. Add scallion if using.

2. Whisk dressing ingredients together and set aside. 

3. Season the Ahi steak with salt and pepper.  On a very hot pan, sear the tuna on both sides for only 1 minute each side or until desired done-ness.  Let rest for 4-6 minutes, then slice into wedges.

4. Toss the salad with dressing and put into salad bowls.  Top salad with seared tuna and serve!

Grilled Salmon with Plum Salsa

This weekend, my mom was visited by the plum fairy. A neighbor was leaving town in a hurry and needed to unburden his fruit trees, so he scattered bags of plums throughout the neighborhood. My mom came to the door to find a bag with hundreds of plums, and a grinning neighbor beating a hasty retreat.

So when we descended on San Diego for the Fourth, it felt like we were starring an episode of Iron Chef, special ingredient: Plum.

My friend Elizabeth, who is a baker, opted for a German plum streusel, while I went for a savory plum salsa for grilled fish. I had tried a similar salsa recently with fresh cherries, and it had worked out pretty well. The plums were tiny, so their flesh was nice and firm. The only downfall was that these plums, picked in haste, were not all super ripe, so the salsa could have been sweeter. But I like the idea of sweet and spicy, so I'll keep playing with this idea until I get it right.

The original recipe comes from The New York Times, fittingly accompanying an article about neighbors sharing overabundance of fruit.

Jambalaya

By Karena:

We know that there are as many jambalaya recipes as there are people in Louisiana, but so far our favorite starting point is the Lee Bros.' version.  Shrimp, Andouille sausage, chicken thighs, yum. A meal in-one that you can eat for days.  You wouldn't expect such bold flavors from two skinny white guys, but hey, when it's good, it's good.

Jambalaya:

• 1 lb. headless medium shrimp, shells on
• 3.5 cups chicken broth
• 1 T Lee Bros. Shrimp Boil (we keep a batch of this in our cupboard)
• 1 T canola oil
• 10 oz. smoked andouille sausage or chorizo, cut on the bias 3/4 inch thick
• 6 chicken thighs, skinned (about 2 lbs).
• 2 t salt and 2 t pepper
• 1 cup chopped yellow onion
• 5 large garlic cloves, chopped
• 1 28-oz can whole tomatoes, drained, juice reserved
• 1 cup long-grain rice
• thyme sprigs
• We like to add spicy paprika, cayenne, or hot sauce into the tomatoes at the end

Shrimp Boil: (Makes about a cup)

• 1 T peppercorns
• 1 T celery seeds
• 6 bay leaves, shredded with scissors
• 1/2 kosher salt
• 3 T ground cayenne pepper
• (Grind all ingredients except for the cayenne, place in a bowl and add the cayenne pepper and shake to combine.  It will store for up to 2 months).

1. Peel the shrimp and place in a bowl, reserving the shells separately.  In a medium saucepan, bring the chicken broth to a boil over medium-heat. Add the shrimp shells and the shrimp boil, turn the heat to low, and simmer for 30 minutes.  Remove the shells and discard.  Turn off the heat.

2. In a broad-bottomed 4-qt pot, heat the oil over medium-high heat until it shimmers.  Add the sausage, turning the pieces with tongs until the outer surface of the sausage pieces are browned all over, about 6 minutes total.  Remove to a plate and reserve the sausage.

3. Brown the chicken.  Add the chicken thighs to the sausage fat in the pot (yum), in batches, if necessary.  Sprinkle them with pinches of salt and pepper.  Saute them on one side until they are a rich golden brown, about 4 minutes, agitating them every so often and adding drops of oil to keep them from sticking.  Turn the thighs, sprinkle them again with salt and pepper and saute until the other side is nicely browned.  Remove to a plate and reserve.

4. Add the onion, garlic, and 1/4 cup reserved tomato juice (add hot sauce/cayenne/paprika, if using) to the pot and saute, stirring and scraping up any brown bits from the bottom, until the vegetables are softened and fragrant, about 3 minutes.  Add the tomatoes, crushing them as you add them.  Turn the heat to medium-low and simmer until the ingredients are thoroughly mixed and thickly soupy, 4-6 minutes.  Add the chicken, nestling the thighs in the stew.  Then add the sausage and any juices that may have drained from the chicken and sausage.

5.  Strain the broth into a measuring cup and add enough of the remaining tomato juice to make 3 cups of liquid.  Add the liquid to the pot and then add the rice.  Cover and cook over low heat for 25 minutes, or until the rice is tender and has absorbed most of the liquid.  Turn off the heat and add the shrimp, stirring to distribute.

6. Let the jambalaya rest for 10 minutes before serving.  The rice should be plump and very moist but not soupy.  Serve in bowls, garnish with thyme (and avocado, and sour cream and more hot sauce and whatever you want!)

Sauteed Salmon with Leeks

By Karena:

Despite a re-kindled love-affair with our grill, this is our new favorite way to prepare Salmon.  Fast and simple, yet totally luxurious.  If you like sushi, you'll LOVE sauteing good-quality fatty salmon just enough to cook the bottom and heat the top layer into a melt-in-your mouth experience.  I would expect no less mastery from Thomas Keller.  Serve over leeks cooked in a creamy Beurre Blanc and what's not to love? 

For the Leeks/Beurre Blanc:

8 large leeks (1.5 lbs)
1/4 cup thinly sliced shallots
1 large thyme sprig
1 large Italian parsley sprig, plus 1 t minced parsley
1 bay leaf
6 black peppercorns
2/3 cup dry white wine
1/3 cup champagne vinegar
1/4 cup heavy cream
8 oz. unsalted butter, cut into small chunks and chilled
2-3 T fish fumet or chicken stock (we used chicken stock)
1 t minced chervil/tarragon/chives

For the Salmon:

4 6-oz pieces of center-cut salmon fillet, skin and bones removed
kosher salt and white pepper
canola oil
1/2 cup fish fumet or chicken stock

1. Leeks:
Use only the light green sections of the leeks; discard the white and dark green portions as well as the tough outer layer and save for vegetable stock, etc.  Cut the light green sections into 1/2-inch-thick rounds. 
2. Place the rounds in a large bowl of warm water and swish them gently to remove any dirt, being careful not to separate the rounds. Lift them out of the water.
3. Bring a large pot of salted water to a boil.  Prepare an ice bath.  Add half the leeks to the boiling water and cook for about 5 minutes, or until tender.
4. Transfer leeks to a colander or strainer and plunge them into the ice bath for no more than 15 seconds.
5. Drain and repeat with the remaining leeks.
6. The leeks can be prepared to this point up to a day ahead, covered, and stored in the refrigerator

1. Beurre Blanc:
Put the shallots, thyme, parsley sprig, bay leaf, and peppercorns in a medium saucepan and add the white wine and champagne vinegar. 
2. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes, or until the liquid is reduced to about 1 Tablespoon.  Remove from heat.
3. To finish, add the heavy cream to the reduction, place the pan over medium heat, and simmer to reduce the liquid by half.  The sauce should be thick enough to coat the back of a spoon.
4. Begin adding the butter one piece at a time, whisking constantly to keep the sauce emulsified.  Add a new piece of butter before the previous one has completely melted.
5. The sauce should remain warm to the touch but not be simmering.  When all the butter is incorporated, strain the beurre blanc into a small saucepan.
6. Stir in the fumet or stock and keep in a warm place.

1. Salmon:
The thinnest part of the fillet should not measure less than 1/2 inch thick.  If the salmon is cold, let it stand at room temperature for about 15 minutes before cooking.
2. Season the skinned side with salt and white pepper.  Season the other side with salt only. 
3. Heat 1/8 inch of canola oil in a large nonstick skillet. 
4.  When the oil is hot, place the salmon skinned side down in the hot oil and cook on one side only for about 5-6 minutes.  Regulate the temperature, turning it down as necessary to keep the edges from browning too quickly.  The fish is done when the bottom is crispy, and the fillet is cooked about halfway up the flesh.  The top should still be rare.

1. Completion:
Put the leeks in a medium saucepan, add the 1/2 cup stock, and heat over medium heat until warmed through. Season with salt and pepper.
2. Gently warm the beurre blanc and stir in the minced parsley, chervil, tarragon, and chives.
3.  Divide the sauce among serving plates, place the leeks in the middle of the plate, and top with a salmon fillet.  Bon Appetit! 

Arugula, Shrimp & Roasted Potato Salad

March in New York is such a tease. It shows just enough spring to get your hopes up, and then turns the cold shoulder. 

I left the house today all pleased with my spring skirt and daringly bare hands, and then made the mistake of talking to my parents in southern California, who were welcoming the season with blooming wisteria and sun-heated pools. Suddenly, my spring coat didn’t seem so celebratory.

But what my mom lacked in seasonal empathy, she made up for in recipes. She reminded me of one of my favorite warm weather dishes, a light arugula and shrimp salad with lemon and roasted potatoes. 

It was one of the first meals I learned how to prepare, part of the inaugural cookbook we carefully assembled before I went off to college. (I also left for my Eastern education without winter boots, pants, or any semblance of a coat – in retrospect, it wasn’t the most practical packing job).

But there’s a lot to be said for the California approach to cooking – just a few simple, fresh ingredients. I may not be eating this salad poolside, but it definitely added a shot of California sunshine to my almost-spring dinner.

Warm Arugula, Shrimp and Potato Salad

1 lb. shrimp, unpeeled*
7 T. extra virgin olive oil
1 lb. small potatoes, scrubbed and quartered (best to get multiple colors)
2 small cloves garlic, grated
4 T. lemon juice
1 tsp. lemon zest
1 tsp. minced fresh rosemary
20 calamata olives, pitted and halved
1/4 lb. baby arugula (4 cups loosely packed)

Heat the oven to 425. Toss potatoes with 1/2 T. olive oil, half the minced rosemary, more salt and pepper. Pour onto another baking sheet and arrange in a single layer. Bake for 20 minutes, until tender and slightly crisp.

Toss the shrimp with 1/2 T. of the oil and season with salt and pepper. Pour onto a large rimmed baking tray in a single layer. Roast for 7-8 minutes. Peel shrimp.

Meanwhile. Add garlic and two pinches salt and smash to a coarse paste. Add lemon juice, zest, remaining rosemary, and a few grinds of salt and pepper. Whisk in 5-6 T. olive oil. Taste and add more lemon juice and a pinch of sugar, if needed.

Add all ingredients to large mixing bowl and toss with dressing. Serve.

*If you’d rather not roast the shrimp, you can just shell them when they’re raw, and quickly stir fry them with a little olive oil on the stovetop.

Spicy Lemon-Rosemary Shrimp

By Liz

Today was a grumpy Monday. It wasn’t a terrible-horrible-no-good-very-bad-day, simply one of those days where nothing very bad happens, but nothing good does either. It kicked off with my accidentally silencing my alarm, and when I awoke a panicked hour later, the day slid slowly but surely into a tickytack funk.

It was one of those days that would normally be salvaged by coming home to a warm kitchen with Shravan enveloped in a cloud of coriander, stirring up some fragrant spicy sauce and pouring me wine. But Shravan’s in Africa, and as much as I love Skype, it doesn’t cook me dinner.

So there was only one course of action: I sought refuge in the mother of all fallback meals, a spicy lemon-rosemary shrimp that practically cooks itself and then does the dishes.

­The first thing I did when I got home was pop a bottle of pinot and the last of Judy’s bourbon balls. (A friendly mason jar is shuttling back and forth between our two apartments, each time bearing decadent sweets.)

Feeling a bit better, I set rice on to boil and shrimp out to thaw. The beauty of this dish is it requires exactly one bag of frozen shrimp and one lemon; the rest of the ingredients reside in any well-stocked cupboard.

It’s adapted from a recipe that Mandy Warmbier, sister of Sauced co-blogger Karena, submitted to The Barefoot Cookbook, a collection of recipe favorites that we compiled for Karena’s wedding. I believe Mandy adapted it from a restaurant originally, and while I love her version, it requires far more patience and butter than I usually have at the ready.

Mine is a quick stovetop deal, intended for nights you’re hungry and harried and just want a warm bowl of fragrant food. After inhaling the spoonfuls of spicy shrimp, I felt almost human again.

Spicy Lemon-Rosemary Shrimp

1 1/2 c. rice, steamed
1 lb. of shrimp, defrosted and shelled
1 T. of butter
2 T. of olive oil
3 cloves garlic, grated
1 tsp. crushed rosemary
dried red chilies
1 T. Worcestire sauce
1 lemon, juiced
Tabasco to taste
freshly ground salt and pepper, to taste

Steam rice. Grate garlic. Heat butter and olive oil in a nonstick pan over low heat (technically, you could do with less oil, but heck, I’ve had a crummy day). Add in garlic, rosemary and chili flakes. Be careful not to let the garlic burn – if it starts to brown, turn the heat down immediately. Cook until garlic and chilies are fragrant, 1-2 minutes.

Add shrimp and turn heat to high. Cook until shrimp is just pink (1-2 minutes), and add Worcestire, lemon, Tabasco and salt/pepper to taste. Continue stirring until shrimp is cooked through. Serve over rice with a squeeze of lemon.