Secret Recipe

Angry shrimp cocktail

Written by Agenda Florida

By David Burker, the former owner and executive chef of New York’s Fishtail Restaurant


½ Tbsp horseradish

½ cup sweet chili sauce
Zest and juice of ½ lemon, plus ½ Tbsp zest and ½ Tbsp juice
1 Tbsp Tabasco
Salt and pepper, to taste
½ cup Wondra Flour
½ tsp cayenne pepper powder
½ Tbsp chili powder
½ Tbsp paprika
1 lb 16/20 shrimp, peeled
1 Tbsp canola oil
1 small garlic clove, minced
½ small shallot, minced
Pinch crushed red pepper flakes
1 Tbsp butter

1. In a small bowl, whisk together the horseradish, sweet chili sauce, zest and juice of ½ lemon, and Tabasco. Season the angry sauce with salt and pepper and refrigerate.
2. In a medium bowl, mix together the flour, cayenne, chili powder, and paprika. Set aside. Toss the shrimp in the angry flour.
3. In a large sauté pan over medium-high heat, add the oil. When the oil is hot, add the shrimp and sear until just cooked, no longer than 2 minutes on each side. Add the garlic, shallot, ½ Tbsp juice zest, ½ Tbsp lemon juice, crushed red pepper flakes, and butter. Toss to coat and season with additional salt, if needed. Serve with reserved angry sauce. Makes 4 to 6 servings.