Pepperoncini & Garlic Shrimp By Samantha Allonce

Samantha Allonce is a first-generation Jamaican-American who is influenced by Caribbean cuisine, bringing a passion for spices and unexpected pairings. Her successful hot sauce brand, Hot N Saucy, translates well into her influences. She began her career in food as a private chef for clients including Leslie Jones, RocNation, Adidas, and The Daily Show, after switching from a career in cancer research.

Pepperoncini & Garlic Shrimp

Serves 2-3 as an entree


• 1 lb 16-20 count shrimp, tail on, peeled and deveined

• 5-6 Tbsp Hot N Saucy Garlic N Peperoncini hot sauce, plus more for drizzling

• Kosher salt and freshly ground black pepper

• 1/3 cup olive oil

• 1/4 cup finely diced pepperoncini (about 1-2 peppers)

• 1 Tbsp finely minced garlic

• 1/4 cup cilantro, minced


Toss the shrimp in the olive oil while heating a skillet on high heat. Season the shrimp with salt and pepper, and then saute the shrimp until they are pink and curled, about 2 minutes on each side. Remove the shrimp from pan and place in a bowl, leaving the remaining olive oil. Remove from heat so oil does not burn.

In the same skillet with heat turned down to medium heat. Add the pepperoncini and garlic, and saute until fragrant, about 2 minutes. Add to a bowl with shrimp and mix in with shrimp. Add cilantro to bowl and gently toss. Drizzle with a little more Hot N Saucy Garlic and Pepperoncini hot sauce if you want more heat. Serve immediately with tortillas, crusty bread or with a salad.

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