After reading the title, you must think I have gone crazy with this flavor fusionl. You cannot believe this wonderful combination, vermouth is a fortified wine flavored with various botanicals typically used in many cocktails and sriracha is a spicy sauce made with red chilies and garlic typically used in Vietnamese and Thai recipes. Combine these with lemon, olive oil and almonds and you have a shrimp dish that is so good you will want every last drop of the sauce. I served this with rice but this would be equally good with pasta or just with crusty bread to dip in this wonderful sauce. I always season lightly with hot sauce for a mild taste but add more sriracha if you like a spicier dish. You can even serve the sriracha along side for those that like to add a lot of “heat”.
- 1 pound raw shrimp, peeled and deceived
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons butter
- 1 clove garlic, cut in half
- 1/2 cup blanched almonds
- 2 dashes sriracha, or to taste
- 2 tablespoons dry Vermouth
- 2 tablespoons fresh Italian parsley, minced
- Marinate shrimp in olive oil and lemon juice for 2 hours. Remove shrimp, reserved marinade. Saute shrimp in butter and garlic until the shrimp just turns pink. Remove shrimp and set aside. Remove garlic. Add almonds and reserved marinade. Add sriracha and vermouth. Let simmer 3 - 4 minutes, add shrimp and parsley, heat through. Serve with rice, pasta or crusty bread
- Serves 3 - 4