Hot and Spicy Shrimp

From Cook's Country | April​/May 2009

Why this recipe works:

We seared the shrimp until just barely cooked through, then set them aside until we prepared the sauce—the shrimp finished cooking through in the sauce. This way, we could use one pan for cooking both the shrimp and the sauce. When building the sauce for our Hot and Spicy Shrimp, we made sure… read more

We seared the shrimp until just barely cooked through, then set them aside until we prepared the sauce—the shrimp finished cooking through in the sauce. This way, we could use one pan for cooking both the shrimp and the sauce. When building the sauce for our Hot and Spicy Shrimp, we made sure to scrape up the browned bits left in the pan—called fond—with a wooden spoon. The fond added valuable flavor to the sauce. Bottled clam juice created a bright, briny sauce with real depth. Adding butter to the sauce at the end of cooking thickened it to a glossy consistency that coated the shrimp nicely.

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Serves 4

Searing develops color and flavor on the shrimp, which finish cooking right in the spicy sauce.

Ingredients

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