Summer Kitchen Fine Foods fin Toronto features a line of sauces, rubs, condiments, and preserves that are all natural and gluten free. Ole! Chilean Hot Pepper Sauce packs lots of flavour and kick, perfect for chicken, fish, steak or pork chops.
Serves 4 alongside seasonal vegetables
- 1 Tbsp grapeseed or virgin olive oil
- 1 lb (454gr) raw, peeled shrimp
- ½ cup (125ml) Ole! Chilean Hot Pepper Sauce, approximately half a jar
- 3 cups cooked rice, warm
- 1 Tbsp melted butter
- chopped fresh parsley for garnish
- 4 lemon wedges
Heat oil in a large sauce pan over medium heat. Sauté shrimp until they just turn opaque. Remove pan from heat. Pour Ole! Chilean Hot Pepper Sauce over shrimp and cover until the sauce is warmed through, about 5 - 8 minutes.
Toss cooked rice with melted butter to coat. Spoon shrimp and sauce over rice and garnish with chopped parsley. Serve with lemon wedges for guest to squeeze over top if they desire.
Serve with grilled or sauteed seasonal vegetables and a Chilean merlot.