Hottest Shrimp recipe


  • 1 pound shrimp, peeled and shells reserved
  • ½ cup water
  • 2 teaspoons Tabasco sauce
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • 1½ teaspoons honey
  • A grind or two of black pepper
  • 3 tablespoons olive oil
  • ½ large red pepper, cut into 1/2-inch pieces
  • ½ large yellow pepper, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • ½ cup diced onion
  • 1 tablespoon wine (or shrimp stock)
  • Hot cooked rice for serving


  • Put the shrimp shells and ½ cup water in a small pan and boil for 10 minutes. Remove the shells and reserve the stock. You should have 2 – 3 tablespoons.
  • Combine 1 tablespoon of the shrimp stock, the Tabasco sauce, ketchup, salt, honey and black pepper in a small bowl and set aside.
  • Heat about 2 tablespoons olive oil over medium-high heat in a large skillet. Add the red and yellow peppers and cook, stirring, for about 1 minute. Remove the peppers from the skillet.
  • Add another tablespoon of oil along with the onions. Cook, stirring occasionally, for about 4 minutes. Add the garlic. Stir and cook for about 30 seconds.
  • Add the shrimp and cook for a minute or two until the shrimp are about done. (Timing will depend on the size of the shrimp.)
  • Add the wine (or an additional tablespoon of shrimp stock) and the peppers and cook about 30 seconds.
  • Add the Tabasco mixture; stir and heat for a few seconds.
  • Serve over rice.