Shrimp Diavola

Yield: Serves 2

This is a favourite of mine because it's very quick and easy, the ingredients are things I always have on hand, and guests always enjoy it if they share my love of spicy food. It pairs really well with a crisp white wine.


½ cup butter

½ cup red pepper sauce (I often use Frank's Red Hot)

½ Tbs red pepper flakes

¾ Tbs Worcestershire sauce

lemon juice to taste

salt to taste

340 g (1 bag) shrimp, tails & shells on. Thaw if frozen.


  1. Rinse and dry shrimp. Combine the first five ingredients in a large skillet over low heat. Heat until bubbly. Add salt to taste.
  2. Add the shrimp to the skillet. Raise heat to medium. Stir to coat shrimp, and ensure they are cooking evenly on both sides. Cook just until they turn pink (3-5 minutes).
  3. Serve in bowls with sourdough bread for dipping, and a salad.

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