Here’s a simple recipe we had with friends a few weeks back and have since made twice in the weeks following – Valentina Butter Shrimp.
This one is of course another riff on the ever-popular and always-tasty classic Buffalo-style, butter and hot sauce combination; we like to use Valentina as it’s always handy, has great pepper flavor without searing heat, and is one of biggest bangs-for-your-hot-sauce-buck on the grocery shelf today.
We end up fighting over the sauce in the pan, and found the first time our friends shared this recipe with us, that quickly peeled and headed, these shrimp make a delectable Poor’ Boy too.
And a bonus – this is one of those recipes that make you look like an all star with very little time or effort. Winning.
2 pounds large, head and shell-on shrimp
2/3 cup (generous) Valentina hot sauce
2 tbsp fresh lime juice
2 tsp tamari or soy sauce
1-2 tsp of your favorite Cajun seasoning mix (Zatarain’s for us)
1 and 1/2 sticks unsalted butter (3/4 cup)Serve over rice, dirty rice, a simple salad
Bring a large pot of salted water to a boiling; rinse the shrimp while you’re waiting.
When the water is at a rolling boil, drop the shrimp in and cook they just turn opaque (probably not more than 30 seconds). Quickly remove and drain, then lay out on a paper towel-lined baking sheet to dry a bit.
Now combine the first four sauce ingredients in a large skillet over medium-low heat, then whisk in the butter a tbsp or two at a time, taking care to mix things well and create a smooth, rich emulsion.
Now add the shrimp, stirring and tossing them around, until just cooked through. Don’t bring the shrimp and sauce to a boil, you’re just simmering here, and the whole process shouldn’t take more than five minutes or so.
Serve either as is, or over rice or a simple salad.
Enjoy.
