Hot-Sauce Shrimp

It would make more sense to start by sweating the scallions, then adding the hot sauce and butter to make a pan sauce, then adding the shrimp at the last minute. That way everything finishes at the same time and stays hot, and you have one less bowl to clean.

Just a note about the method described here vs. making a pan sauce: the beauty of this method is the uncooked flavor and mouthfeel of the butter and hot sauce; the inspiration is buffalo wings, which are tossed in hot sauce and butter after grilling or roasting, so the butter melts but it doesn't break down and cook. It's not an insignificant difference. And incidentally, any hot sauce will work with this, but is ideal with simple vinegar-based chile hot sauces like Franks.

I personally love the flavor of Cholula original. It's hot but less so than Tabasco with more flavor.

Brilliant. I used garlic scapes instead of scallions, because I had them. Sauteed Tuscan kale on the side. Crusty bread. Amazing, easy summer supper.

This is a riff on Pascal's Manale Shrimp from New Orleans. Put shrimp (shells on) in single layer in large pan. Shake hot sauce to taste over, add lemon juice, lots black paper, little olive oil & Worcestershire then cut up chunks of butter over the top. Cook in oven til just done. Spread the newspapers on a table and enjoy, peeling and eating and sopping a baguette in the pan juices.

The butter sauce needs to be served warm or it will coagulate and have an unpleasant, mouth-coating texture.

Genius little recipe. Fast, flavorful, and great over rice and asparagus on the side. Do follow the instructions for cold butter and hot sauce in a separate bowl. Makes a silky sauce that clings to the shrimp.

Some of the Asian hot sauces such as gochugaru or SSAM or gochujang would go well with the shrimp, they have less burning heat and more - or at least a different - flavor than Tobasco or Franks. I happen to like the latter but the Asian hot sauces are change of pace.

We did an Asian spin on this. Used 1.5 TBS gochujang as our hot sauce. Added 1 TBS soy sauce to the oil when cooking the scallions. Spicy but not crazy hot, with a complexity of flavor. We all really enjoyed it. Adding to our regular rotation, especially in summertime.

I wish the NY Times would make a point of telling people to use wild caught American shrimp or farm raised American shrimp from Sun Shrimp in Florida rather than imported frozen shrimp, which usually comes from environmentally dubious Asian or Central American 'farms.' Seeing shrimp farms during trips to Thailand and Vietnam made me understand how environmentally destructive wildcat aquaculture often is; the farmed shrimp are fed terrible things and the ponds are often treated with antibiotics.

It will be more flavorful if made as directed. High heat in a cast iron pan to get some browning on the onion and shrimp.

Made this dish served over rice. It came out great & delicious as written, no need to tweek.

Probably the most bang for your buck in taste for time spent ratio. Served with steamed broccoli, which started as a side and ended up getting thrown into the bowl to toss with the shrimp and sauce.

I made this last night and it was delicious, both my husband and I loved it. I didn’t change anything except adding more Crystal hot sauce and served with Basmati rice and sautéed asparagus charred in same pan that shrimp cooked in. Interesting as I almost steamed asparagus in my steamer oven as concerned it would give it a shrimp taste but the shrimp residue turned crispy and it was amazing splashed with olive oil, salt and pepper while charring. Excellent take on shrimp!

There will be plenty in your local grocery store . . . just ask! They'll likely have everything from Tabasco and Frank's on up to hot sauces from other countries—if you're sensitive to heat (and as you don't buy hot sauce, I'm guessing you are), Tobasco or Frank's are probably good "starter" hot sauces as they aren't too terribly hot.