Subj : NYT E-Z Dinner - 53
To   : All
From : Dave Drum
Date : Mon Jan 29 2024 13:40:00

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
          Salt
     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

 Uncle Dirty Dave's Archives

MMMMM

... Ban farmed fish: they do fine in the sea without eating chicken poop.
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