A couple weekends ago, our friends Zach and Michelle came up from Mexico Beach/St. Joe for a party and stayed with us. As a hostess gift, they brought SHRIMP! The best kind of gift = fresh, locally caught shrimp. Thanks, friends!
I decided that I wanted to use honey on them some how, so I came up with an impulse recipe that turned out great. Wheat dubbed it “sweet heat shrimp,” so that’s what I’m going with. It’s a pretty accurate title.
I love juxtapositions of strong flavors – sweet and salty, sweet and sour, sweet and spicy, etc. etc. So putting sriracha with honey made perfect sense to me. Putting Sriracha on it always makes sense, though.
I paired it with New York Times-Meets-SoWeGa Kale Salad so that there was something green on the plate. Plus, we’re hooked on it!
Sweet Heat Shrimp Recipe
– 1 pound shrimp, peeled and uncooked
– 2 tablespoons olive oil
– 2 tablespoons Sriracha hot sauce
– 3 tablespoons honey
– 2 cups white rice, cooked according to package directions
Heat oil in a deep skillet over medium heat. Once hot, sauté shrimp until just cooked – about 5 minutes. In the meantime (or ahead of time) whisk together honey and Sriracha. Pour honey hot sauce mixture over cooked shrimp and serve immediately over rice. Garnish with a lemon or lime wedge for squeezing.
I wasn’t even sure I was going to photograph this because it was so simple and last minute, but Wheat deemed it “blog-worthy,” so there ya go. ;) That’s his stamp of approval, folks!
As this post goes live, I’m arriving in Charleston for the Southern C Summit, which begins today.
I am so very excited to learn from and get to know a whole host of talented people, and there’s even going to be a spotlight on Thomasville! Follow along with me over on Instagram, Twitter, and follow @thesoutherncsummit on Instagram. I’ll be sure to do a full run-down when I get back home!