August 01, 2016


To make the compound butter, combine the butter, garlic, white vinegar, parsley, Worcestershire sauce and salt and pepper in a bowl and mix well until blended. Set aside.

To make the Sriracha mayo, combine the mayonnaise, Sriracha, lime juice and salt and pepper in a bowl and whisk until blended.

To cook the shrimp, add the canola oil to a skillet set over medium-high heat. Arrange the shrimp in the skillet and cook until browned on both sides and cooked through, about 2 minutes per side. Add the compound butter and swirl to coat the shrimp. Remove from heat.

To serve, divide the Sriracha mayonnaise between four small plates and spread it into a thin layer. Place three shrimp in the middle of each plate, then top with the melted butter from the skillet. Serve immediately.

Serves 4 as an appetizer

Recipe by Chris Brandl with Patrick and Dayana Holland


Compound Garlic/Parsley Butter
  • 3 ounces unsalted butter, softened
  • 2 cloves garlic, chopped fine
  • 1 teaspoon of white vinegar
  • 1 tablespoon chopped parsley
  • Dash of Worcestershire sauce
  • Salt and pepper to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons of Sriracha
  • Juice of 1 lime
  • Salt and pepper to taste
  • 12 large shrimp, peeled and deveined
  • Salt and pepper to taste
  • 1 tablespoon canola oil
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