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Source: Food and Wine Quick from Scratch

Shrimp Boil with Spicy Butter Sauce
Shell the shrimp right at the table and then dunk each one into our addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead. What a great, messy summer meal!
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Serves: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
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1 1/2 quarts water
1/4 cup vinegar
1/2 lemons, cut into thin slices
2 smashed garlic cloves
5 tablespoons Old Bay seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoons salt
1 1/4 teaspoons cayenne pepper
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound butter
4 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice

In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the shrimp to the pot. Cover and bring back to a boil. Continue boiling, partially covered, for 1 to 2 minutes, or until the shrimp are just done and they turn pink. Drain.

In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon of salt and 1 teaspoon of cayenne. Divide the sauce among 4 small bowls. Serve the shrimp with the butter dipping sauce. Let everyone peel their own shrimp.

Wine Recommendation: Pop open a cold beer for this one, or be adventurous and try pairing the spiciness of the shrimp boil with a palate-cleansing, refreshing sparkling wine from California or Australia.

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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe


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