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March 31, 2020

We miss you all at PIER 39! So, we wanted to share this staff-favorite appetizer recipe that you can make at home while we’re apart.

It’s such a loved dish that our COO, Bob Partrite, made it for his wife for her 50th birthday dinner at home last weekend since her original plans were canceled due to shelter-in-place orders. She loved it! And, she filmed Bob making it for you to enjoy. We take you into Bob’s home kitchen to show you how to cook this dish that will make you and your quarantine-mates happy.

Bob cooking for his wife

Serves 4


3 tbsp olive oil

1 lb shrimp – uncooked, peeled and deveined either 21/25 size or 26/30

¼ cup red bell pepper thinly sliced

¼ cup yellow onion thinly sliced

1 tbsp garlic – freshly chopped

3 tbsp Sambal Oelek – chili paste

1 tbsp fresh squeezed lemon juice

1 cup chicken broth

¼ cup unsalted butter

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh basil

Ingredients for red chili shrimp


In a 12 inch skillet, heat oil on medium-low.

Add onions and bell peppers – sauté until tender but not browned (about 5 minutes).

Sautéing onions and peppers

Add garlic – sauté 1 minute

Add shrimp – sauté 1-2 minutes until almost cooked through (slightly pink and opaque).

Adding shrimp to sautéed onions and peppers

Add chicken broth, chili paste, and lemon juice. Bring to boil over med-high heat then reduce heat to low and cook about 1 minute.

Then, remove from heat and stir in butter and herbs.

Adding in broth and seasonings

Serve immediately.

Ready to eat Red Chili Garlic Shrimp

Then, take a photo and tag us on Instagram @FogHarbor. We want to see your home masterpiece!