hot sauce shrimp

Ingredients:

¾ pound large shrimp, peeled and deveined 

Kosher salt

3 tablespoons cold unsalted butter, cubed

1 ½ teaspoons Frank’s hot sauce, plus more to taste

1 tablespoon vegetable oil 

4 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

Directions:

Pat the shrimp dry and season with ½ teaspoon salt. Put the cubed butter and hot sauce in a medium bowl

Heat a tablespoon oil in a medium skillet over high heat. Add the scallions and cook until softened and browned in spots, about two minutes. With tongs transfer the scallions to the bowl with the butter and hot sauce (do not toss yet).

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 bowl with 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.

Serves 2

(Great with white rice and roasted broccoli)