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Most of the ingredients in this should be found in your pantry; the shrimp may be the only thing you have to buy. The cooking method is derived from Mark Bittman, the flavor profile from Amanda Hesser, the recipe from Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/fbwn7X
Units: US | Metric
Serving Size: 1 (507 g)
Servings Per Recipe: 2