Pretty simple, and fast. I serve it over rice pilaf.

My seafood-hating sister-in-law, who doesn't eat any seafood at all, made this for seafood loving me while contorting her face and putting up with it. Because of those circumstances, this dish had a very moving delicious flavor.The point is to completely coat the shrimp with the flavors in Step 3. Larger shrimp will turn out more plump and delicious. Recipe by Sorano mama

Credit goes to "proudwife" on allrecipes.com."A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta."

Was craving something sweet with a little heat and came up with this. My husband and kids love it.

Shrimp Cocktail

I seem to be on a shrimpy roll here. Lol! To be honest, I never like shrimps until I learned how to prepare them properly. Most eateries will cook the shrimps with shells on. Having shells on means deveining is not done and will lead to "seafoody" smell, which is a major turn off for me. Seafood needs to be fresh and be prepped properly to take away the "seafoody" smell. Ever since I had learned the trick of prepping shrimps properly, I began falling in love with them.This is also the very 1st recipe I had made with shrimps. I had made this shrimp toast quite some time ago and didn't really have the chance to show you lovely people. I guess now is the time. Cos one of my goals for 2019 is to revitalize some of my old recipes. I didn't process the shrimps until it becomes a mousse. Instead, I chopped them up into fine coarse with a cleaver. That way, I get bites of shrimps chunks. You can of cos choose whichever kinda texture as desired.The trick in making a great shrimp toast is to use a very soft white sandwich bread. Brioche or any eggy rich bread will not work. I find that Japanese white bread produces the best results. As you can see from the photos, I dunked my shrimp toast with a mixture of white and black sesame seeds. The sesame seeds do add another layer of aromatics. Usually, these toasts are being cut into triangles, but I find that cutting them in squares make a better plating. Don't you agree? Anyway, I hope you will give this recipe a try.

Coz I love Shrimp and hot sauce! 👍

I was thinking of making a simple shrimp for my dinner and I thought about this

Great appetizer to start any asian style meal or just a nice starter.