I asked my husband what he would like for supper tonight. His choices in order of preference were grilled shrimp, mussels or scallops. As NJ scallops are running $24.99/lb., they were out. Therefore, shrimp was selected by default.
With a quick search on my nytcooking app, I found a quick and easy recipe for Hot Honey Shrimp, a recipe by Melissa Clark. Besides shrimp and honey, you'll need ground cayenne pepper, a lime, fresh ginger, a garlic clove, salt, pepper, butter, jalapeño and either fresh chives or scallions.
The shrimp are coated with a blend of honey, cayenne, lime zest, ginger, garlic, salt and pepper. As this dish bakes in a 500° oven for just five minutes, I had my sides finished and kept warm. As Melissa Clark suggested, I stood by the oven so that once the five minutes was up, I quickly pulled the shrimp from the oven.
To serve, I went to my garden and cut some fresh chives to chop and place over the shrimp before serving. The shrimp came out moist and cooked perfectly. The hot honey was mild and perhaps would have benefited from a bit of chopped jalapeño for just a bit more heat. Overall a delicious supper, perfect for a weekday meal.
Hot Honey Shrimp
Featured in Hot Honey Shrimp is Spicy Sweet and Speedy
New York Times Cookin
By Melissa Clark
Yield: 2 servings
Time: 10 Minutes
1 tablespoon honey
⅛ teaspoon ground cayenne
¼ teaspoon grated lime zest
¼ teaspoon freshly grated ginger
1 garlic clove, grated on a Microplane or finely minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 pound cleaned extra-large shrimp, patted very dry with paper towels
1 tablespoon very cold butter, cubed
Lime wedges, for serving
1 jalapeño, halved, seeded and very thinly sliced, for serving
1 tablespoon chives or scallion greens, finely chopped, for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.