So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chile peppers, all hot sauce needs to become a silky pan sauce is fat. That’s the approach used in this super-quick recipe, which tastes like Buffalo chicken wings meet chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it’s too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.
The Link LonkJune 23, 2021 at 12:05AM
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Hot-Sauce Shrimp Recipe - NYT Cooking - The New York Times
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