There is always a bottle of Sriracha in our fridge. Always. It’s like ketchup for us, we never run out.
Inspired both by recipes I had seen floating around the internet and by an appetizer we often order at an Irish Pub/Restaurant we have been to, I worked up this tasty appetizer. I ended up making it twice in one week.
For an extra kick I will sometimes add a dash (up to a tsp) of ground red pepper.
Melt butter in skillet over medium heat. Mix in olive oil, garlic and sriracha. Add mushrooms, saute until slightly softened. Add in shrimp, simmer on low heat for 5-7 minutes. Add in peppers, lemon juice, and basil leaves.
Transfer shrimp, peppers, and mushrooms to a serving platter, spooning a bit of the butter on top. Pour remaining butter into small bowl for dipping. Cut sourdough bread into thin slices or cut into chunks. Serve and enjoy!