Two heads are better than one. Nunu and I came up with a dish that, while it may not be 100% Chickie's, is darn close, and for this transplanted Philadelphian, it's close enough!
In large saucepan over medium heat, melt 2 sticks of butter, 1/4 cup hot chili oil and 1/4 cup olive oil. Add the following ingredients:
2 Tablespoons minced garlic
1 Tablespoon Dijon mustard
2 Tablespoons Worcheshire Sauce
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 teaspoons Italian Seasoning
1 teaspoon Celery Seed
1/2 teaspoon Onion Powder
3 Tablepoons, or a few good glugs of beer (any kind)
1 Teaspoon Spicy Deli Mustard
Red Pepper Flakes (to taste- we did 20 shakes)
Juice from 1/4 lemon
Turn heat to medium high to let the spices get fragrant, but don't let the minced garlic burn. When the temperature is up there, throw in 2 pounds of shrimp (we used shells on and deveined).
Juice from 1/4 lemon
Turn heat to medium high to let the spices get fragrant, but don't let the minced garlic burn. When the temperature is up there, throw in 2 pounds of shrimp (we used shells on and deveined).
Cook for 2-3 minutes, turning with a spatula so they cook evenly. Serve in individual bowls with some of the pan sauce poured on top (see above). This recipe makes enough for an appetizer for 4 people. The shrimp are messy to eat but I think you'll agree that they're worth it. Serve with crusty bread to dip in the sauce. Mmmmm! As you peel the shrimp, give them a dip in the sauce too. Even if you never tried Chickie's Hot Shrimp, you will quickly become a fan of this dish. The only ingredient we didn't add was some vinegar, a convenient excuse to try making it again next weekend...and the eggs.
14 comments:
Damn- that looks good - Better get ready to make it again in a couple weeks!!!
I'll definitely make it for you guys. I think you will love it. I hope Steve O. loves it too!
Mmmmm! I just love prawns or what you call Shrimp! Those two Hot Shrimp dishes look absolutely divine! Can you FedEx some over NOW please???? :)
Of course, Dharm :) They really are both good, the second one packs a punch. I haven't checked out your blog in awhile, I'm on my way!!
I can taste it from here!
Which is good, since my access to decent shrimp is limited.
Saving recipe to file....
Hi Pannifer's- great, I hope you come across some decent shrimp before too long. Let me know how you enjoy it when you do :)
MAN that looks good. I LOVE shrimp! It's very decadent, though, isn't it? All that butter! Good stuff, no doubt.
It would probably be fine with less butter, a stick instead of two. Does that help? :)
Forgot Basil - it has dried basil in it and one more ingredient - you'll have to guess
Italian seasoning AND basil? Is the other ingredient water? Or am I really far off base and you're messing with me. I'm in Miami CRAVING Chickie's!! Be nice for the love of God.
My family made this on Tuesday. It was sooooo good. Don't forget the Bread to dip in the sauce and a tossed salad and you have a meal! We had the leftovers the next night on top of angel hair pasta! YUMMMMM
I'm so happy you posted this! I was hoping someone would either have the recipe or would have figured it out! I can't wait to try this. I'm getting the real thing next Friday (yay) but really can't wait to make it at home!
I've been searching all over for the hot shrimp recipe. I'm homesick and want to eat some! After making this a few times, would you say this is still pretty close to the original or is there something you have changed/tweaked?
I haven't changed anything- this is as close as I can get. Good luck! I think you'll love it.
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