Ring of Fire Shrimps

For the past few days, the wife and I have had an ongoing joke with each other regarding the word “shrimps” – I don’t know why, but we both crack up when someone refers to “shrimps” (remeber the Hank Azaria from the Bird Cage?) – But as funny as it is, it’s made us crave some shrimps. We half heartedly talked about cooking some up, but neither of us really knows any shrimp recipes. I’ve cooked shrimp before, when I worked as a chef, but that was a while back. But I then remembered that Mike & Diane had a recipe that used both Ring of Fire Hot Sauce and shrimps. If you have not yet tried Ring of Fire Hot Sauce, you are not a true hot sauce fanatic. Plain and simple, each and every hot sauce fan out there needs to have an open bottle of Mike & Diane’s hot sauces in their fridge. No excuses.

With that rant over, let’s get to the shrimps! We decided to go to the market early on Sunday morning to beat the crowds and I would make the shrimps for dinner on Sunday. Just the shrimps was not going to be enough for us for dinner, so I decided to come up with a spicy alfredo sauce and cook up some fettuccine. Now we’re talking!

Spicy Alfredo Sauce
Spiced up version of Olive Garden’s Alfredo.

Ingredients :

• 1/2 cup butter
• 3/4 cup cream cheese
• 3/4 cup half-and-half
• 4 Tablespoons Ring of Fire Hot Sauce

Directions:
Combine the butter, cream cheese, Ring of Fire Hot Sauce (I went with the habanero from the shrimps) and half and half in a saucepan. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. When completed, your alfredo should be a slight pink color. Prepare the alfredo first for this meal, it will hold until you finish the shrimps. You will also want to boil your water for the fettuccini and get that started before you start on the shrimps. You’ll want the shrimps to finish last, so that they are still fresh from the stove when served.

Ring of Fire Shrimps
Ingredients:

• 6 tbs. of unsalted butter
• 2 tsp. minced garlic – I used 2 tbsps
• 8 oz. raw medium sized shrimp, peeled and deveined (you can use precooked shrimp)*
• 4 tbs. Ring of Fire Hot Sauce – Original or Xtra Hot
• Dash of Worcestershire Sauce

Directions (According to Mike & Diane):
Melt butter in saute pan over medium heat. Add garlic and saute for about 1 minute. Be careful not to burn the garlic. Add shrimp and cook until shrimp turns pink. Then add Ring of Fire Habanero Hot Sauce and Worcestershire Sauce. Stir until hot sauce evenly coats shrimp. Serve immediately. Makes 2 servings. Accompany shrimp with garlic bread or warmed slices of baguette. Great over linguini or rice for an entree.

So, after chopping your garlic, take a gratuitous garlic photo like I did above and then saute the garlic with the butter over med heat.

Click to Enlarge

Toss in the shrimp and cook until pink all the way through.

Once your shrimps are pink, add in the Ring of Fire Habanero Sauce and a splash of Worchestshire and cook for about 2 minutes more. Then plate your pasta, top with alfredo and add the shrimp. You can use the sauce created with the shrimp as a dipping sauce.

Overall, this recipe turned out excellent, especially with the garlic adjustment that I made. The alfredo could have used a little bit more heat in my opinion, but when adding hot sauce to an alfredo you have to be careful to maintain the consitency of the sauce. Too many liquids in the pot and you’ll lose the alfredo altogether. I bought our shrimps peeled and deveined – it’s just easier that way. From start to finish, it took about 1 hour to prepare the meal, but that includes washing the dishes after eating as well. Enjoy!