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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