Stewed Shrimp with Spicy Sauce

Casually remove the shrimp heads without removing the tails

Wash and pat the shrimp dry, then reserve them

In a small saucepan, melt half of the butter over medium heat

Add the ginger and cook for 1 minute, stirring occasionally with a wooden spoon

Add the remaining scallions, lime zest, lime juice, and red pepper flakes

Stir to combine and let simmer

Add the black pepper and white wine, reduce heat, and cook for 1 more minute

Season with 1/2 teaspoon salt

Remove from heat and reserve

In a medium skillet, melt the remaining butter over medium heat

Add the reserved shrimp and remaining salt

Cook, stirring occasionally, until the shrimp turn pink (about 5 minutes)

Transfer to a plate, cover with the reserved sauce, sprinkle with chopped scallions, and serve immediately

Cooks per serving: 390 calories