Mexican Shrimp With Hot Chili Pepper Butter Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 tablespoons extra-virgin olive oil, divided | ||
| Minced garlic | 2 Clove (5gm), divided | |
| Chopped onion | 1 Cup (16 tbs), divided | |
| Large shrimp | 2 Pound, deveined | |
| Chili powder | 1/3 Cup (16 tbs), divided | |
| Ground red pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| 3 cups hot cooked white rice or yellow Spanish rice | ||
| Lime wedges | ||
Directions
Heat large nonstick skillet over medium-high heat; add 1 tablespoon oil and heat 1 minute.
Add 1 clove garlic; cook 15 seconds.
Add 1/2 cup onion and half of shrimp.
Sprinkle with half of chili powder; cook until shrimp are opaque.
Set aside.
Repeat with remaining oil, garlic, onion, shrimp and chili powder.
Return reserved shrimp mixture to skillet; add butter, lime juice and salt.
Cook until butter melts.
Spoon shrimp mixture on rice; serve with lime.
Add 1 clove garlic; cook 15 seconds.
Add 1/2 cup onion and half of shrimp.
Sprinkle with half of chili powder; cook until shrimp are opaque.
Set aside.
Repeat with remaining oil, garlic, onion, shrimp and chili powder.
Return reserved shrimp mixture to skillet; add butter, lime juice and salt.
Cook until butter melts.
Spoon shrimp mixture on rice; serve with lime.
Chef
