There will be fireworks at your table when you serve these sautéed shrimp cooked Buffalo-style. Buffalo wings originated at a bar in the New York city of the same name. The amount of hot pepper is up to your taste.
Add celery with blue cheese dressing to this very American menu. It’s tangy and cool, and balances the heat in the shrimp. Fresh corn quickly cooked completes this Fourth of July dinner.
This meal has 517 calories with 28 percent of them from fat.
Corn on the cob
Here are two way to cook sweet corn:
• Stovetop: Bring a large pot of water to a boil over high heat. Husk the corn, place it in the water and boil 5 minutes.
• Microwave: Husk corn and wrap in a damp paper towel. Microwave on high for 3 minutes. (Time is for 650 to 700 watt ovens.)
Only 1 tablespoon crushed tomatoes is needed for the shrimp. Use the rest over pasta the next day or freeze for another time.
• Put water on to boil for corn.
• Prepare celery.
• Prepare shrimp.
• Cook corn.
Fred Tasker’s wine tip: This fiery dish needs a super-rich white wine to soothe your palate. I’d try a sauvignon blanc-semillon blend.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
• To buy: 3/4 pound large raw shrimp, peeled and deveined; 1 small bottle cayenne; 1 bottle honey; 1 bottle distilled white vinegar; 1 small can crushed tomatoes; 1 bunch celery; 2 ears corn on the cob; 1 bottle reduced-fat blue cheese dressing.
• Staples: Butter, garlic, salt.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.