Shrimp in Buttery Hot Sauce

Name: Shrimp in Buttery Hot Sauce
Ingredients: 1¼ pounds large shell-on shrimp, preferably head-on; Kosher salt; ½ cup mild Mexican hot sauce; 1 tablespoon fresh lime juice; 1 teaspoon Maggi liquid seasoning or soy sauce; 1 teaspoon Tajín Clásico seasoning or kosher salt and freshly ground pepper; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1 cup thinly sliced red onion

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Servings: 4

Author : Norman Ramirez, Restaurant Veneno de Nayarit, Chicago, IL

recipes butter hot sauce

Ingredients

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1¼ pounds large shell-on shrimp, preferably head-onKosher salt½ cup mild Mexican hot sauce1 tablespoon fresh lime juice1 teaspoon Maggi liquid seasoning or soy sauce1 teaspoon Tajín Clásico seasoning or kosher salt and freshly ground pepper½ cup (1 stick) chilled unsalted butter, cut into pieces1 cup thinly sliced red onion

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Instructions

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Step 1

Cook shrimp in a large pot of boiling salted water just until opaque, about 30 seconds. Transfer to a paper towel–lined baking sheet and let drain.

Step 2

Bring hot sauce, lime juice, Maggi seasoning, and Tajín seasoning to a gentle simmer in a large skillet over medium-low. Whisking constantly, gradually add butter a few pieces at a time. Whisk until all butter is incorporated and sauce is emulsified. Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.

Step 3

Serve on top of onion on a platter.

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