Ingredients:
* That's right, that is the famous "Sriracha" hot sauce found in every single Vietnamese restaurant. I've yet to find a Vietnamese restaurant that doesn't carry this hot sauce OR a person who hasn't fallen in love with this delicious red viscous liquid....mmmmm :)
1) You want to defrost the frozen shrimp...so place it in a skillet, turn the stove onto a high setting and watch some television for approximately 20 minutes. The shrimp will defrost but don't forget that you have the stove turned on; otherwise, you'll burn the kitchen (and house) down!!! I suggest watching television while sitting in near proximity of the stove...that way you can use your peripherals to keep a constant eye on the shrimp.
2) Once the shrimps have defrosted, squeeze the Sriracha hot sauce onto the shrimp....add as much as you'd like...obviously, those who can handle the heat will add more than those who can't...but the main idea is you want your shrimp to turn from a "pink" color to a "red" color...simple enough.
3) Now, you'll want to evenly stir the Sriracha around the shrimps. Once you've decided that all the Sriracha love has been evenly spread amongst the shrimps, cover up the skillet for about 20 minutes. This forms a nice sauce and allows the Sriracha to soak into the shrimp. That's f()$@n' smart!
4) Oops...I forgot to take a picture here...but after those 20 minutes have elapsed...YOU'RE DONE. You'll know the dish is finished when all the shrimps are red, submerged in a red lava, and your nostrils are pentrated with a delicious smell.
Obviously, a very complicated dish....it takes only the most intelligent of people to execute the dish to perfection.....but all that "hard" work is worth it: the dish is delicious and lasts for 3 days...so that's 3 days where you don't have to cook...and 3 days where you get to feast like a king!
Till the kitchen calls me again, peace out!
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