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
