 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is a Mexican-inspired version of Shrimp Scampi submitted to The Cooks Exchange-Reader's Best Recipes in a June 1983 issue of Bon Apetit. Serve with thick slices of crusty French bread or bolillos, small oblong crusty Mexican rolls. Ingredients:
1/2 cup butter (1 stick) |
4 medium garlic cloves, crushed with the flat side of a knife |
2 -3 large mexican mild green chilies, coarsely diced (such as anaheim or poblano chilies) |
2 lbs medium shrimp, peeled, deveined and tails removed |
salt & freshly ground black pepper, to taste |
1/4 cup fresh lime juice (about 2 medium limes) |
1/4 cup tequila |
2 tablespoons fresh parsley, chopped |
lime wedge, for garnish |
Directions:
1. Combine butter and garlic in large skillet over high heat and saute garlic as butter is melting.
2. When butter sizzles, remove garlic and discard.
3. Add chilies to skillet and cook just until butter begins to brown, about 1 minute.
4. Add shrimp,salt and pepper.
5. Sprinkle shrimp with lime juice and cook just until shrimp begin to color, about 2 to 3 minutes.
6. Pour tequila into corner of pan; heat briefly and ignite, shaking pan gently until flame subsides.
7. Remove from heat.
8. Add parsley and toss to combine.
9. Serve immediately with lime wedges.
|
|