Hot and Spicy Shrimp
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Appears in Cook's Country April/May 2009
A marriage of unexpected ingredients gives this simple shrimp dish its spicy appeal.
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...