h1 Strong: Alison Roman
H1 Regular: A Brooklyn-based cook, writer and author of the New York Times best seller “Nothing Fancy” as well as the regular best seller, “Dining In.”
H2: Feeding friends—and feeding yourself—is totally relaxed with Alison Roman, author of Dining In and New York Times columnist.
H3: Available everywhere books are sold. And a link
1 – Heat the butter and oil in a large skillet over medium-high heat. Once the butter starts to melt, add the garlic and scason with salt and black pepper. Cook until it starts to sizzle and soften, about 3 minutes. Add tomato paste and chiles, stirring until the tomato paste begins to caramelize, about 2 minutes. Add the shrimp and 2 tablespoons of water, and season with salt and black pepper, tossing to coat them in the butter and garlic mixture. Cook until they're bright pink and just cooked through, about 5 minutes (less if the shrimp are smaller or headless).
2 – Remove from heat, add the herbs, and squeeze lemon over everything.
3 – Pick a shrimp out of the skillet and peel the shell away. Remove the head (you are gonna suck on the head, right?) and drag the shrimp through that garlicky butter, squeezing a little more lemon over. This is perfect with nearly burnt toast (if desired), a cold beer, or just on its own.