HEAT ALERT

Extreme heat settles in Connecticut. Heat advisory issued for parts of Connecticut through Thursday

Chef's Quick Tip: Honey-glazed shrimp

<p>News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer.&nbsp;</p>

News 12 Staff

Jul 16, 2018, 5:11 PM

Updated 2,163 days ago

Share:

News 12's Tina Redwine is joined by Chef Angelo from Sal e Pepe in Newtown to show how to make a sweet appetizer.
Serves two people.
Ingredients:
10 shrimp, peeled and deveined, preferably 16/20’s
1/8 cup honey
1/8 cup lemon juice
1/4 cup butter
1/8 cup flour
1 tbsp. crushed red pepper
1 package seaweed salad
Instructions:
Mix all ingredients except the flour in a sauce pan.
Bring to a simmer then slowly add the flour until incorporated and sauce is thickened. You do not necessarily have to use all the flour.
In a frying pan, add 2 tbsp. olive oil. Sauté the shrimp until cooked.
Toss the shrimp in the glaze and serve over the seaweed salad.


More from News 12