Quick-seared shrimp with a spicy butter sauce, served on a heap of rice. This is what we need to eat right now.
Smother seared shrimp in a spicy saffron butter and serve it over fragrant jasmine rice—a plateful of sunshine, on the table in less than 30 minutesEARLIER THIS YEAR, Kwame Onwuachi published his memoir, “Notes From a Young Black Chef,” with co-author Joshua David Stein. He’s now an executive producer on a film adaptation ranging from the Bronx, where he sold candy on the subway to raise money for his catering company, to Washington, D.C.
Clearly, Mr. Onwuachi doesn’t have a lot of downtime. “I don’t cook at home often,” he said, “but I really like it.” This red chile shrimp in a saffron-butter...
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