New Orleans-Style Spicy Shrimp Recipe with Dragonvio "True Creole" sauce
Ingredients
3 medium lemons, sliced
2/3 cup butter, cubed
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons seafood seasoning
2 tablespoons chili garlic sauce
2 tablespoons Dragonvio Hot Sauce LLC True Creole sauce
1 tablespoon Italian salad dressing mix
4 pounds uncooked shell-on shrimp (31-40 per pound)
2 bay leaves
French bread
Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended.
Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine.
Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.
Ingredients:
8 oz flank steak, thinly sliced against the grain
2 tablespoons olive oil, divided
1 red bell pepper, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup brown sugar
1/2 cup Dragonvio Ghost Soy
2 teaspoon sesame oil
1 teaspoon ground ginger
1 tablespoon Sriracha (Dragonvio Black Sriracha)
1 tablespoon cornstarch
Instructions:
In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch.
2. In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Remove the bell peppers and set them aside on a plate.
3. Turn the heat to high and add the flank steak on one layer and cook on each side to sear the beef and reduce heat to medium-high and continue to cook until no longer pink and brown on each side.
4. Add the peppers back to the skillet and add the sauce. Simmer for 1-2 minutes until the sauce starts to thicken. Sprinkle with chopped cilantro and sesame seeds. Serve the pepper steak stir-fry over rice, rice noodles, or cauliflower rice.