Shrimp In Fiery Garlic Butter Recipe
Ingredients
| Medium shrimp | 1 1/2 Pound | |
| Butter | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs), finely chopped | |
| 1 to 3 dried de arbol chilies, coarsely crumbled | ||
| Lime juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Green onion tops, slivered | ||
| Bolillos or crusty | ||
| French bread | ||
Directions
1. Heat oven to 400°F (200°C). Shell and devein shrimp, leaving tails attached; rinse and drain well.
2. Combine butter and oil in 8-to 9-inch (20- to 23-cm) skillet; heat over medium heat until butter is melted and foamy. Add garlic, chilies, lime juice and salt; cook and stir 1 minute. Remove from heat.
3. Spread shrimp in even layer in shallow 2-quart (2-L) gratin pan or baking dish or in 4 shallow 2-cup (500-mL) gratin pans. Pour hot butter mixture over shrimp.
4. Bake shrimp, stirring once or twice, just until opaque throughout and sizzling hot, 10 to 12 minutes. (Do not over cook or shrimp will be dry and tough.) Garnish with green onions; serve immediately. Use Bolillos to blot up butter sauce.
2. Combine butter and oil in 8-to 9-inch (20- to 23-cm) skillet; heat over medium heat until butter is melted and foamy. Add garlic, chilies, lime juice and salt; cook and stir 1 minute. Remove from heat.
3. Spread shrimp in even layer in shallow 2-quart (2-L) gratin pan or baking dish or in 4 shallow 2-cup (500-mL) gratin pans. Pour hot butter mixture over shrimp.
4. Bake shrimp, stirring once or twice, just until opaque throughout and sizzling hot, 10 to 12 minutes. (Do not over cook or shrimp will be dry and tough.) Garnish with green onions; serve immediately. Use Bolillos to blot up butter sauce.
Chef
