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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Not for the faint at heart or bland at palate. This shrimp is for the garlic lover that likes a little (or a lot of) heat. Dont substitute the butter for oil and dont substitute the cilantro for parsley (otherwise it is just like every other garlic shrimp!). I like to serve it on a medium rare T-bone with a baked potato but it is just as good out of the skillet with a crusty roll. Ingredients:
1/4 cup butter |
10 fresh garlic cloves, minced |
1 lb raw shrimp, peeled, deveined with tails on |
2 -4 dried thai chiles (or any spicy pepper) |
1 bay leaf |
1/2 cup cilantro, coarse chopped |
1/2 lemon |
salt and pepper |
Directions:
1. Melt butter on medium heat in skillet.
2. Crush dried chilies into melted butter and then add minced garlic and bay leaf.
3. Saute for 1 minute but dont let garlic brown just yet.
4. Add shrimp and let cook (stirring occasionally) for 2-3 minutes until just turned pink.
5. Squeeze in half a lemon, salt and pepper to taste, and turn off the heat.
6. Sprinkle on cilantro and serve immediately.
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