Shrimp with hot sauce and garlic butter
This is a weeknight shrimp dinner built on hot sauce that brings vinegary heat and pepper punch. The shelf's single bottle does all the heavy lifting, cutting through butter and garlic to make something bright and spicy that comes together in minutes.
About 370 calories a serving, 46 g protein, 3 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pound shrimp, peeled and deveined
From your shelf
- 3 tablespoons all natural hot sauce, salsa picante (Goya)
Staples
- 3 tablespoons butter
- 4 cloves, minced garlic
- to taste salt
- to taste pepper
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 4 minced garlic cloves and cook for one minute until fragrant.
- Add 1 pound shrimp and cook for two minutes per side until they begin to turn pink, then stir in 3 tablespoons hot sauce, salt, and pepper to taste. Cook for one minute more until the shrimp are opaque throughout and the sauce coats them.
Note Swap shrimp for firm white fish if you prefer. Leftovers keep three days refrigerated and make a fine taco filling or pasta sauce. Serve over rice or with crusty bread to soak up the spiced butter.
On the label
DISTILLED VINEGAR, LOUISIANA HOT PEPPERS, TABASCO PEPPERS, SALT, XANTHAN GUM.
Goya, ketchup, mustard, bbq & cheese sauce, serving 5 g, package 12 fl oz/354 mL. Ingredients as printed on the label.
More from Goya
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- Rojo's mexican style salsa excepcional black bean & cornRojo's
- Chi-Chi's mild verde salsa, mild verdeChi-Chi's
- Pepper Dog salsa, mediumPepper Dog
Cooks as salsa, hot sauce. Half of it left? Use up the salsa.