Shrimp get fired-up flavor Fast & Fresh: Spicy chicken treatment works well on shellfish, too.

FAST & FRESH

February 28, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

It's simple to take the famous fire of the Buffalo chicken wings and apply it to some other great favorites like shrimp. This recipe pairs well with some pasta and vegetables. The whole dinner should take no more than 20 minutes. For a sweet ending, serve some bakery eclairs.

Fire-eater shrimp

Serves 4

1/2 cup olive oil

2 teaspoons tomato paste mixed with 2 tablespoons water

3 cloves garlic, minced

1/2 to 1 teaspoon Tabasco or equivalent hot sauce

1 1/2 pounds large shrimp, peeled

Heat the broiler with the rack positioned four inches from the heating unit.

In a medium bowl, combine the first four ingredients. Add the shrimp and toss to coat.

With a slotted spoon, remove the shrimp, draining slightly and reserving the sauce. Place the shrimp on a flat cookie sheet covered with aluminum foil. When the broiler is very hot, place the pan with shrimp under it and broil for 1 minute. Turn

shrimp and broil 1 minute more.

Meanwhile, place the reserved sauce in the microwave and heat for 1 minute on 100 percent power. Place this sauce in a small bowl to use as a dipping sauce.

:. Serve shrimp immediately along with sauce.

Broccoli vermicelli

Serves 4

12 ounces fresh refrigerated pasta

4 cups broccoli florets

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon tarragon

salt and pepper to taste

Bring a large pot of salted water to the boil. Add the pasta and zTC the broccoli and stir. Boil for two minutes and then drain in a colander. Return to the same pot and toss with the olive oil, lemon juice, tarragon, salt and pepper. Serve immediately.

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