With crispy baguette for dipping into the sauce
Ingredients
- Approx. 375 g shrimp
- 1 tablespoon vegetable oil
- 1 small onion
- 2 cloves garlic
- 2 tablespoons butter
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup broth
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- Spices: 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 teaspoons paprika
For serving: baguette, parsley
Preparation
Thaw and clean the shrimp if frozen. In a large skillet, sauté finely chopped onion in 1 tablespoon of vegetable oil until translucent. Add pressed garlic through a garlic press and sauté for about half a minute. Add 1 tablespoon of butter, sweet chili sauce, Worcestershire sauce, broth, lemon juice, and sugar. Bring to a boil, then add the spices and cook for 2 minutes, stirring occasionally with a wooden spoon.
Add the shrimp to the sauce and cook for about 1 minute. Season with a pinch of salt and pepper (taste to ensure the sauce is adequately seasoned before salting). Turn the shrimp and cook for another 1 minute. Add the remaining tablespoon of butter, melt it, and mix well. Sprinkle with chopped parsley and serve with sliced baguette for dipping.
