• NYT E-Z Dinner - 53

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:30:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hot-Sauce Shrimp
    Categories: Five, Seafood, Chilies, Vegetables
    Yield: 4 servings

    1 1/2 lb Large shrimp; peeled &
    - deveined
    3 tb Unsalted butter; cold,
    - cubed
    1 tb Hot sauce; more to taste
    2 tb Neutral oil; as needed
    6 Scallions; trimmed, white &
    - green parts cut across in
    - 1" segments

    Pat the shrimp dry and season with 1 teaspoon salt. Put
    the butter and hot sauce in a large bowl.

    Heat the oil in a large (12"h) cast-iron skillet over
    high. Add the scallions and cook until softened and
    browned in spots, 1 to 2 minutes. Transfer the scallions
    to the bowl with the butter and hot sauce.

    Add the shrimp to the skillet in a single layer and
    cook, undisturbed, until golden brown, 2 to 3 minutes,
    adding more oil if the pan is dry. Flip and cook until
    opaque all the way through, 1 to 2 minutes more.

    Transfer the shrimp and any juices to the butter, hot
    sauce and scallions. Toss vigorously until the butter is
    melted and the shrimp is glossy. Taste, and add more hot
    sauce and salt as needed.

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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