Ingredients :
Serves 4
SAUCE
2 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
2 tablespoons extra-virgin olive oil
2 tablespoons water
¼ slice hearty white sandwich bread, torn into small pieces
1 tablespoon chopped fresh parsley
2 garlic cloves, chopped
2 teaspoons paprika
½ teaspoon pepper
SHRIMP
2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed Salt and pepper
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
3 garlic cloves, sliced thin
1 cup dry white wine
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons chopped fresh
parsley
Directions :
- TO MAKE THE SAUCE, mix all ingredients in a blender for about two minutes, scraping down the sides of the jar as necessary.
- To prepare the shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a 12-inch nonstick skillet, heat the oil over medium heat until it shimmers. Approximately 5 minutes after adding the onion, add the salt and stir to combine. Add the garlic and simmer for approximately a minute, or until fragrant. Wine is added and then heated. Cook for 4 minutes or until reduced by half.
- Add the shrimp and simmer, stirring regularly, for approximately 4 minutes, or until opaque and just cooked through. Butter and sauce are added, and they are cooked through after approximately a minute of stirring and cooking. To taste, add salt and pepper to the food.