Recipe: Firecracker Shrimp from Local Breeze

Categories: Chef and Tell
Heather Hoch
We wish this picture of Local Breeze's Firecracker Shrimp was scratch and sniff.
Sid Campbell's dining philosophy comes from his love of entertaining. The food should be an accent to the ambiance, adding flavor to the fun.

His Firecracker Shrimp is the perfect dish for a relaxed evening with friends. The creamy, spicy sauce served over pan-seared shrimp is sure to impress and satisfy. At Local Breeze, Campbell serves the dish as an appetizer, but he told us a quick way to make it into an entrée for two. 

Firecracker Shrimp:

The Shrimp: 24 large, headless shrimp, peeled, deveined, and with the tail left on.

Heat two ounces of olive oil in a large sauté pan over medium heat. Add shrimp and sear approximately 30 seconds on each side.

Heather Hoch
The front porch at Local Breeze.

The Sauce:
½ tablespoon of Cajun spice
2 ounces of dry white wine
2 ounces of heavy cream

Add Cajun spice to the seared shrimp in the pan and sauté about two minutes until fragrant. Deglaze the shrimp with the white wine. Add heavy cream to thicken the sauce and keep it on the heat for about three or four more minutes.

The Appetizer:
As an appetizer, this will yield four portions. The chef suggests serving it with garlic toast.

The Entrée:
As an entrée, this will yield two portions. Add two ounces of butter to thin the sauce and toss with linguini. Serve with a side of garlic toast.

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