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shrimp in buttery hot sauce

serves 4
by Nancy

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 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

Instructions

  1. cook shrimp in a large pot of boiling salted water just until opaque, about 30 seconds.
  2. transfer to a paper towel–lined baking sheet and let drain.
  3. bring hot sauce, lime juice, soy sauce, and tajín seasoning to a gentle simmer in a large skillet over medium-low.
  4. whisking constantly, gradually add butter a few pieces at a time.
  5. whisk until all butter is incorporated and sauce is emulsified.
  6. add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.
  7. serve on top of onion on a platter.