Tingly Chili Crisp Shrimp
Wake up your tastebuds with this modern fusion twist on succulent shrimp with Chinese chili crisp and chef-crafted Cucina Moderna Robust Marinara Sauce. Easy to prepare and full of flavor, you will savor every bite of this delicious dish.
Made With
Ingredients
- 2 pounds large raw shrimp, peeled, deveined (16/20 count)
- 3 tablespoons Chinese chili crisp, divided
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 jar (20 ounces) CUCINA MODERNA® Robust Marinara
- 1/2 cup loosely packed cilantro leaves
- 2 green onions thinly sliced
Instructions
- Combine shrimp and 1 tablespoon chili crisp in medium bowl; let stand 5 min. to marinate.
- Heat oil in large nonstick skillet on medium-high heat until shimmering. Add half the shrimp in single layer. Cook undisturbed 2 min. or until browned on one side. Transfer to clean bowl; repeat with remaining shrimp.
- Add garlic and wine to same pan. Cook 1 min., while gently scraping bottom of pan with wooden spoon until most liquid is evaporated.
- Stir in sauce and 1 tablespoon chili crisp. Return shrimp to skillet; cook 1-2 min. or until shrimp is done.
- Sprinkle with cilantro, green onions and drizzle with remaining chili crisp before serving.
Notes
Chili crisp or chili crunch is a Chinese chili oil condiment available online or in the Asian section of a well-stocked grocery store. It is often a combination of oil, chiles, garlic, ginger and other aromatics, which adds a tingly, umami-rich flavor to any dish.
For an extra kick of heat, stir in an extra 1 tablespoon of chili crisp to the sauce. Serve this dish as an appetizer with crusty bread.
