ニューヨーク・タイムズのインスタグラム(nytimes) - 10月10日 04時35分

David Tanis’s highly seasoned take on fried shrimp elevates the concept. This marinade is brash, pungent and undeniably spicy-hot, but not excruciatingly so. The shrimp need only a 15-minute bath, and they’re ready to fry to a golden crisp. Just two minutes in hot oil and voilà! Photo by Karsten Moran for @nytfood #?

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