Pacific Fire Shrimp Recipe

View of Downtown San Diego
About: This hot and spicy appetizer will have you licking your fingers and asking for more! Shrimp, rice and a compound butter make up the majority of this simple dish. Add a twist on this recipe with your own spice mix or herbs.

Cook Tip: When it comes to making a compound butter, allow it to come to room temperature before you start working with it. It makes it easier to mix in the ingredients to the butter and doesn't make your mixer work as hard beating around cold butter.. Once the butter mix combines well, you can take it and put onto plastic wrap and roll into a log, then put in fridge and keep over night to harden. Or as the recipes states, use the butter right away with the shrimp. Use a different grain other than rice like faro if you'd like a variety to this summer plate.

Recipe Info

Restaurant: Peohe's | San Diego

Servings: 2
Prep Time: 30 minutes
Cuisine: Seafood
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (140)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No



Place butter in a mixer with a paddle attachment. Mix on low speed until soft. Next add remaining ingredients and mix until incorporated, scraping sides of the bowl as needed.

Heat oven to 350 F and place the shrimp in an oven-safe casserole dish. Spoon the butter around the shrimp and cook in the oven for 12 minutes when shrimp is bright in color and cooked.

To serve, place rice in the center of the plate, with the shrimp around the rice. Drizzle the butter around the shrimp. Garnish with lemon and parsley. 

Recipe Note:

This recipe calls for cooked white rice. If you do not have cooked rice on hand, allow time to cook fresh rice. 


1 lb. Shrimp, peeled and deveined 2 C. White Rice, cooked 1 lb. Salted Butter 2 Tbsp. Tony Chacere’s Creole Seasoning 2 Tbsp. Lemon Pepper 2 Tbsp. Fresh Lemon Juice 1 Tbsp. Tabasco Sauce 3/4 Tbsp. Dried Rosemary


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