Hot pepper shrimp from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 403) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sugar snap peas with horseradish; String beans with ginger and garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 31, 2011

    The shrimp has great texture and despite the deep frying they remain relatively light because they have only the slightest coating on them. The sauce is super flavorful but go easy on the seeds from the chiles, maybe put half as much or less.

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