sizzling shrimp

My little brother and sister came over to visit last night - one last time in the old ‘hood before we move. I was going to make them dinner, but I was at a loss as to what I would make.

Then we started discussing how the other night we had been watching one of our new favourite shows of the fall: Chuck, and this weeks episode centred around a Chinese restaurant entree called “sizzling shrimp.”

We were intrigued. But alas, we had never eaten such a dish.

So I decided I would do my best and improvise, based on nothing more than a name.

What follows is that improvisation. It is probably nothing like what real sizzling shrimp is like, but it is delicious, it is spicy, it sizzles and it’s tastes vaguely like something you might get at a really good little restaurant in Chinatown.

Sizzling Shrimp

• 1 pound shrimp (raw but peeled or zipper-back)
• 1 tbsp butter (melted)
• 1 tbsp olive oil
• 1 teaspoon chilli-garlic sauce
• 1 teaspoon soy sauce
• 1 lime (zest and juice)
• 2 green onions (chopped)
• salt to taste

1. Toss the shrimp with the butter, oil, chilli-garlic sauce, soy and lime zest. Let the shrimp hang out and and marinate for 10-30 minutes while you pre-heat oven to 400.
2. Place the saucy shrimp in a single layer on a baking sheet (you can skewer them - 3-4 per skewer if that makes them easier to handle). Broil for 10-20 minutes, or until the shells of the shrimp are lightly browned, flipping once at the halfway mark.
3. As soon as the shrimp are browned evenly on both sides remove them from the oven and sprinkle a little bit of salt on top, then the green onions on top so they absorb the heat and wilt slightly and then squeeze the juice from the lime onto them.
4. Serve while hot, preferably with retro, classic, Chinese-restaurant-style accompaniments - like fried rice and egg-rolls.