Tôm Sốt Bơ Tỏi Cay (Spicy Garlic Butter Shrimp)
85% chuẩn vị · Vietnamese Fusion
A flavorful twist on the traditional Tôm Sốt Bơ Tỏi, this version incorporates a kick of heat from chili and a hint of sweetness, creating a more complex flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Large shrimp, peeled and deveined1 lb
- Unsalted butter4 tbsp
- Garlic, minced5 cloves
- Shallot, finely chopped1
- Red chili flakes1/2 tsp
- Honey or brown sugar1 tsp
- Soy sauce1 tbsp
- Lime juice1 tbsp
- Green onions, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Pat shrimp dry and season with salt and pepper.
- 2
Melt butter in a large skillet over medium-high heat.
- 3
Add minced garlic and chopped shallot. Sauté until fragrant and softened, about 2 minutes.
- 4
Stir in red chili flakes and cook for 30 seconds more.
- 5
Add shrimp to the skillet and cook for 1-2 minutes per side until pink.
- 6
In a small bowl, whisk together honey (or brown sugar), soy sauce, and lime juice.
- 7
Pour the sauce over the shrimp. Toss to coat and cook until the sauce slightly reduces and coats the shrimp, about 1-2 minutes.
- 8
Stir in chopped green onions.
- 9
Serve immediately.
