These Fire and Ice Shrimp are amazing! Just trust me on this recipe and you will have friends begging you to give you the secret ingredients. There is this tiny restaurant in Canmore, Alberta in the Rocky Mountains called Tapas. It’s in an old character house and it just has the coolest atmosphere. The food is just as good as the location. On their winter menu, they have a dish called Chilis Gambas.
Last year, my friend Christie and I were staying in Canmore for the weekend and went to Tapas to celebrate my birthday. We ordered many extraordinary dishes, but the Chilis Gambas were a real standout. We may have gushed a bit too obviously to our waitress about them but it turns out that it was well worth it because she spilled the secret of this delectable recipe! I had to play around with the measurement of the ingredients somewhat, but I now make these at home regularly.
I’ve named them Fire and Ice Shrimp because the thai sweet chili sauce is spicy and the cream cools it right down. It’s the perfect marriage of sassy and sweet!
Fire and Ice Shrimp Recipe:
2 lbs. raw jumbo shrimp, deveined and peeled, fresh or frozen*
1 Tbsp. butter (optional)
1/4 cup white wine
1/2 cup Thai sweet chili sauce
1/4 cup whipping cream
*If using frozen shrimp, I like to give them a quick rinse first because I find that otherwise, there’s too much water in the pan when they thaw.
In a large skillet, heat butter over medium heat and add the shrimp. Turn heat to medium-high. Pour in the white wine and cook, stirring and flipping the shrimp over until almost pink. Stir in the Thai sweet chili sauce and the whipping cream. Cook for one more minute or until shrimp is fully cooked.
You can serve the shrimp hot or cold. They are great for any occasion and pair nicely with meat or vegetables if you want to serve them as a side dish instead of an appetizer.