Baked Shrimp with Chili Garlic Butter
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4 Servings
SHARRON SOLOMON
JNSV02B-----
1.50 lb Raw shrimp in shells
0.50 c Butter
0.25 c Vegetable oil
8.00 Cloves garlic -- finely
Chop
1.00 To 3 dried de arbol chilies
Coarsley crumbled*
1.00 tb Fresh lime juice
0.25 ts -salt
Green onion tops, slivered
For garnish
*For milder flavor, seed some or all of the chilies. De Arbol chilies
are usually sold in cellophane packages, along with other Mexican food
specialties. They are a small, slender, almost needle-shaped chilie
with smooth, bright red skin and a very hot flavor. Preheat oven to
400~. Shell and devein shrimp, leaving tails attached; rinse and
drain well. Heat butter and oil in small skillet over medium heat
until butter is melted and foamy. Add garlic, chilies, lime juice and
salt. Cook and stir 1 minute. Remove from heat. Arrange shrimp in
even layer in shallow 2-quart gratin pan or baking dish. Pour hot
butter mixture over shrimp. Bake shrimp 10 to 12 minutes until shrimp
turn opaque, stirring once. Do not overcook or shrimp will be dry and
tough. Garnish if desired. Source: Cooking Class, Mexican Cookbook MM
Format Norma Wrenn npxr56b
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