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") 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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