How great are tapas? It’s the perfect way to use up what’s in the fridge and make a creative dinner with a lot of variety. Furthermore, I always read about appetizer recipes I want to make for a dinner party or entertaining guests (but at my age, these occasions don’t happen that often). When I grow up – and live in a nice house with a huge vegetable garden – I will have friends over for creative appetizers, tea and desserts, and fun cocktails all the time! Until then, I’ll just make them for myself for dinner.
The sriracha shrimp left a lasting burn in my mouth, but they were delicious. This was my maiden voyage with the spicy Asian sauce, and I’m definitely a fan. I found the recipe on Bon Appetit’s website.
1 lb shrimp
6 tbsp sriracha
2 tbsp butter
3 cloves garlic
1 tbsp lemon zest
2 tbsp minced fresh mint
2 tbsp minced fresh basil
Whip butter with Sriracha and melt in skillet. Sauté minced garlic in it and toss in shrimp. Just before they’re done, add lemon zest and mint and basil and let them wilt.
For dessert, two scoops of this gorgeous ice cream: