This recipe uses Bigfat's Garlic Ginger Hot Sauce.
- 1lb raw shrimp (22-30 count) and pat completely dry with paper towel (de-veined will save some time)
- 1 Tablespoon vegetable oil
- 1/4 cup white wine
- juice of 1/2 small lemon
- 1-2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce
- fresh parmesan, asiago, or romano to dust over baguette
Prep Time: 20 mins (if de-veining shrimp)
Cook Time: 10 mins
Slice baguette, lightly coat with butter and sprinkle of shredded cheese. Place on baking sheet to brown in toaster oven or oven at 350 for 10-12 minutes.
In small skillet add white wine, Bigfat’s 3o8 garlic ginger hot sauce, and lemon and reduce on medium/high heat approx 5-8 minutes. Keep warm on simmer.
In a large skillet, heat up oil and add shrimp to cook about 1 1/2 minutes each side until pink. Immediately add white wine and 308 mixture to shrimp. Serve immediately with freshly toasted bread. Great to dunk in sauce or place shrimp on bread for tasty sandwich. Thanks to Braedan Schaefer of Chicago for this one!