Beautiful Thai Sweet Red Chili Shrimp

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I often speak of aligning the design and color of your menu offerings with the design and color of your tablescape, or vice versa. It makes for a cohesion of color and design that is quiet on the eye. And it’s just pretty!  And when it’s pretty, it just tastes better!

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For this Asian inspired, seaside, alfresco dinner on Nantucket, I began with my tablescape design, a black base accented with neon colors and followed the design with coordinating food choices, which turned out to be great fun! 

The black stoneware dishes were bold and dramatic on a table covering of  black rolls of paper. I continued the theme with a black ceramic serving platter on which I served Jumbo Thai Sweet Red Chili Shrimp in black Asian soup spoons. It’s always fun when it all comes together, and I was so happy with this!

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Ingredients (Serves 6)                                               

  • 18 Jumbo Frozen Shrimp (I always estimate a per person count considering the entirety of the menu)

  • 1 Cup of Thai Sweet Red Chili Sauce. (I use Thai Kitchen)

  • 1 Tbs Fresh Squeezed Lime Juice

  • 2 Tbs Peanut Oil

  • 1 Clove of whole Garlic

  • Crushed Red Pepper Flakes

  • Salt to taste

  • 1 Tsp Cilantro chopped

  • Cilantro for garnish! ( Love cilantro! Do you?)

Let’s Cook!

  1. Thaw shrimp according to directions

  2. Devein and remove tails. Pat shrimp dry with paper towel

  3. Heat oil in a skillet on low

  4. Swirl the garlic clove around for 2 minutes then remove

  5. Toss shrimp in skillet and stir until pink (depending upon your heat and size of shrimp)

  6. Remove shrimp from the skillet and wipe skillet with paper towel

  7. Return to skillet to make sauce

  8. Add Sweet Red Chili Sauce, lime juice, a pinch of crushed red pepper, pinch of salt and cilantro

  9. Cook on low for 2-3 minutes

  10. Toss shrimp back in just to heat through

  11. Serve!

Style your Food!

  1. Place one shrimp per Asian Soup Spoon

  2. Put as many spoons your serving tray can fit; refill as needed

  3. Drizzle each shrimp with a tiny bit of the sauce

  4. Garnish with cilantro leaves and serve.

~Bon Appetit ~

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***I prefer serving shrimp with tails removed. Tails are messy and untidy when bitten off which then requires a receptacle to receive the tails. It’s so much easier to pop the whole shrimp in your mouth!

*** Jumbo shrimp is usually my size of choice. They shrink considerably when cooking. Also, “Jumbo” is different from fish monger to fish monger.

NOTE: Ask your guests if they have any allergies. Many people are allergic to fish, and some just to shellfish. If you wish not to ask, be sure to have options that will be a failsafe for those who don’t eat meat, fish or dairy.

RESOURCES

Table rentals by: theeventrentalco.com

Photography by: briansagerphotography.com

Linens: athomewithray.com

Asian Soup Spoons: Amazon Home

Serving Tray: Home Goods

Ferns: BartlettsFarm.com

Stoneware Dishes: Stone Lain Coupe Stoneware

Chopsticks: Hiware reusable fiberglass

Flatware: Jankng

Stemware: Arland Veranda