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Recipes
May 2016

Shrimp in Buttery Hot Sauce

By Norman Ramirez, Restaurant Veneno de Nayarit, Chicago, ILPhotography by Alex Lau

4.8

(6)

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Alex Lau

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 330 Fat (g) 25 Saturated Fat (g) 15 Cholesterol (mg) 240 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 20 Sodium (mg) 2400
Explore Bon AppétitMexicanLatin AmericanShrimpShellfishSeafoodStarterMainSideKetoGluten-FreeNut-FreeLunchDinner