SERVES: 2-4
INGREDIENTS:
3-4 Scallions – thinly sliced
3 T. Hoisin sauce
2 shakes Cayenne pepper flakes
2 T. Soy Sauce
1 tsp. Lemon juice
Zest of 1/2 lemon
2 tsp. Grated fresh ginger
1-1/2 lb. Shrimp – peeled and deveined – 21-25 count or larger
1/4 tsp. Sea Salt
1/8 tsp. Fresh ground black pepper
2 T. Oil - divided
1 T. Butter - divided
DIRECTIONS: [Cook shrimp in a SINGLE layer – directions are for two batches]
Combine first 7 ingredients in a small bowl and whisk to blend. Set aside.
Combine shrimp with salt and pepper and toss to coat.
In a heavy skillet, heat 1 TBSP oil to shimmering – add butter and half the shrimp in a single layer and cook just until they begin to turn pink – about a minute.
Turn shrimp and cook another 30-40 seconds. Shrimp should still be opaque inside – about half done. Transfer first batch to a plate and repeat with remaining shrimp, oil and butter
When second batch is partially cooked, return the first batch of shrimp to the pan, along with sauce mixture. Stir cook over medium heat for about a minute. Remove from heat and cover for 1-2 minutes. Shrimp are done when no longer translucent inside. Do NOT overcook.
Serve over pasta or rice that has been cooked in shrimp stock.
