Welcome to Love Your Food! Today, we're going to explore another great simple dish that's perfect for entertaining - Pan-Seared Chili Shrimp. This recipe is not only quick and easy but also versatile, as you can serve it both hot and cold.

To start, let's gather our ingredients. We have peel-and-eat shrimp, still in shell, as well as hot peppers of your choice. For this recipe, we're using Thai bird chilies, which are red and green. You can choose any type of pepper you prefer, but these work very well due to their small cross-section. If you happen to find a pepper with less seeds, that's also helpful, but it's not required. We'll chop the peppers into small rounds, about 1-2 inches in size. This will give them a nice visual impact and make them cook evenly.

Next, we have garlic. We're using just one clove, which is finely chopped. If you have particularly small cloves, you can use those as well. To prepare the garlic, chef Caleb is mincing it into fine pieces. He's starting by cutting it into slices, then julienning them, and finally giving it a little more mincing to get it to the right consistency. We want our garlic to be finely chopped so that it doesn't leave large chunks in the final product.

Now that we have our ingredients ready, let's move on to cooking. We're using medium heat and butter as our cooking medium. Once the butter has melted and started to foam, we'll add half of our garlic and pepper rings to the pan. Don't overdo it with the butter - you want just enough to give everything a nice flavor without making the dish too greasy. As soon as the garlic starts to get warm, we'll add in our shrimp.

If your pan isn't big enough to fit all of your shrimp, don't worry! It's perfectly fine to cook them in batches. We're doing this in two batches today. Once you've added the first batch of shrimp, let them cook for a little while on one side before flipping them over. If you're using cast iron, it's best to use wooden tongs to flip them, as metal can scratch the surface. Make sure your pan is hot before adding the shrimp - you want everything to be nice and caramelized.

As the shrimp cook, keep an eye on them until they're done. They'll tell you when they're ready! Once they're cooked, remove them from the pan and set them aside. Next, we'll scrape the bottom of the pan to get all the flavorful goodness out. Then, we'll add the remaining butter to the pan and let it melt. This will make everything nice and hot for our final step.

Now it's time to add the rest of our garlic and pepper rings to the pan. As soon as they hit the butter, everything will start to come together. Be careful when adding the second batch of shrimp - you don't want any standing water in the bottom of your pan to splash up and burn you or anyone else who might be nearby.

The key to this recipe is controlling the heat by using a combination of pepper type and quantity. If you're feeling brave, use more peppers for an extra spicy kick! However, if you prefer a milder flavor, start with less peppers and adjust to taste. This dish is also great because it's easy to make ahead of time - simply refrigerate the shrimp after cooking and serve whenever you're ready.

And that's it! Our Pan-Seared Chili Shrimp recipe is complete. If you like this dish as much as we do, please be sure to like and subscribe to our channel for more delicious recipes. We'd love to hear from you in the comments below with any suggestions or requests for future recipes. And remember, always love your food!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have another great simple dish for you really excellent for entertaining this is pan sauteed chili shrimp now this is a really simple recipe it's gonna be a quick one and it's usually we like to serve it cold but you can't eat this one hot as well either way it works and we're gonna get going here with some ingredients so obviously we have some nice peel-and-eat shrimp still in shell we have some hot peppers here hot pepper of your choice a little bit of garlic and some butter we're gonna be sauteing this in butter you can if you want you can cut the butter news oil instead so we're just gonna cut the peppers into rounds just small rounds now these are Thai bird chilies so these are red and green Thai bird chilies you can really do whatever kind of pepper you prefer for this we like something that's got a pretty small cross-section you can just make these nice small little rings so something like Serrano or guajillo are really excellent for this Thai bird chilies work very well any of those kind of smaller smaller peppers if you happen to find one that has less seeds in it that's also helpful but is not required we're just gonna give these a little chop we're gonna make these nice little rounds and it's it gives a little bit of visual impact as well for the garlic we're just going to take one clove if you have particularly small cloves you can use too and you see chef Caleb here is just going to give it a little mince so he's gonna cut it into slices he's going to julienne it from the slices and then he's just gonna give it another little turn and mince it up we want it fine we don't necessarily want large pieces of garlic in the final product for this one and that's about how fine we want it there so once you've got your garlic chopped and you have your peppers we're gonna put on some medium heat underneath our pan and we're gonna get the butter in there so there we go butter into the pan and we're gonna let that get hot once the butter starts to foam a little bit we're gonna see that in a second there we go we're gonna get about half of our garlic and pepper rings into that hot oil or the hot butter in this case you don't want to use too much butter you don't want the final result to be too greasy we're just gonna get that just start to get those a little bit warm and then we're gonna start dumping in our shrimp now if your pan isn't big enough to fit all of your shrimp then it is perfectly fine to do this in batches we're gonna do this in two batches of of shrimp here so we're just gonna let that hit the pan and those are gonna cook on one side in that nice spicy butter for a little while and all of our cooking times are gonna be in the description below as usual now you see chef Caleb here is just gonna give all of this little flip if you're using cast iron we do recommend using something like these wooden tongs to flip them because you don't want to use metal against or sorry I shouldn't say cast-iron nonstick we're using Teflon you want to use something that's not metal against your Teflon these are not Teflon there's something else it's some kind of ceramic metal is safe but we still prefer to use the wooden tongs and stuff for something like this once those are all flipped we're just gonna give them a good cook on the other side and that's that's about how long they need to cook these are done we're going to take those aside and give the pan a nice scrape as well get it nice and clean I'm try and get them all on plate although you may not and we're gonna put the other half of our butter in your pan is already pretty hot at this point so it's not gonna take as much time to get ready so get that butter nice and hot and then right away you can start with putting the rest of your garlic and hot peppers in there so that's all going to hit the hit the butter right away and then we're going to get the rest of our shrimp in there now just be careful if you have some standing water in the bottom of your roll with the shrimp you don't want to pour this out or you will get splattered with extremely hot butter and probably hot peppers as well also you can control the heat of this recipe by using a less hot pepper of course and then yeah once those are done just get those all ones the same plate and as I said you can eat this hot it is absolutely delicious very simple preparation for shrimp goes well over rice is a good side dish for steak if you want you surf and turf but we're going to put this in the fridge so we're gonna get that in a bowl we're gonna cover that and we're gonna put it in the fridge this is something you can do earlier in the day if you have entertaining to do or you can do it the day before leave it in the fridge to bring it out you have these beautiful peel and eat cold shrimp and it is fantastic it's really easy to impress with this dish really really delicious it will get spicy if you use enough of those peppers so you can control the heat by how much pepper you use and the types of pepper you use and that's it so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"