Ali Slagle’s Chile-Crisp Shrimp Is the Recipe I Keep Coming Back To

Ali Slagle’s Chile-Crisp Shrimp and Green Beans is exactly the kind of weeknight dinner I want on repeat – fast, flavorful, and actually worth cooking instead of defaulting to takeout. It’s not just shrimp and green beans doused in store-bought chili crisp (which, to be fair, would still be great). Ali builds the flavor from the ground up, starting with a quick infused oil. You infuse the oil with sliced shallots, garlic, and a cinnamon stick until everything turns golden and fragrant, then use that oil to cook the shrimp, marinated in soy, cumin and red pepper flakes, and green beans. Peanuts are technically optional, but I wouldn’t skip them. I think they add the perfect crunch that rounds out the dish. Serve it over rice or in lettuce wraps, and you’ve got a seriously satisfying meal. Source: New York Times Cooking Rating: 5/5 How Easy Is That – Skill Level: Easy How Easy Is That – Time Involved: 20 minutes Store-Bought Is Fine: chili crisp Recipe on NYTCooking.com The post Ali…