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 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 cancelled 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.
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
In a 12 inch skillet, heat oil on medium low.
Add onions and bell peppers – sauté until tender but not browned (about 5 minutes).
Add garlic – sauté 1 minute
Add shrimp – sauté 1-2 minutes until almost cooked through (slightly pink and opaque).
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.
Then, take a photo and tag us on instagram @FogHarbor. We want to see your home masterpiece!