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Baked shrimp with chili-garlic butter
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| Artist: |
_ |
| Categories: |
Baked, Chili, Exotic, Herbs & Spices, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | SHARRON SOLOMON | | 1 1/2
| lbs | Raw shrimp in shells | | 1/2
| cup | Butter | | 1/4
| cup | Vegetable oil | | 8
| | Cloves garlic -- finely | | | Chop | | 1
| | To 3 dried de arbol chilies | | | Coarsley crumbled* | | 1
| tbsp | Fresh lime juice | | 1/4
| tsp | -salt | | | Green onion tops, slivered | | | For garnish |
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Procedures:
| 1 | *for milder flavor, seed some or all of the chilies. | | 2 | De arbol chilies are usually sold in cellophane packages, along with other mexican food specialties. | | 3 | They are a small, slender, almost needle-shaped chilie with smooth, bright red skin and a very hot flavor. | | 4 | Preheat oven to 400°F. | | 5 | Shell and devein shrimp, leaving tails attached; rinse and drain well. | | 6 | Heat butter and oil in small skillet over medium heat until butter is melted and foamy. | | 7 | Add garlic, chilies, lime juice and salt. | | 8 | Cook and stir 1 minute. | | 9 | Remove from heat. | | 10 | Arrange shrimp in even layer in shallow 2-quart gratin pan or baking dish. | | 11 | Pour hot butter mixture over shrimp. | | 12 | Bake shrimp 10 to 12 minutes until shrimp turn opaque, stirring once. | | 13 | Do not overcook or shrimp will be dry and tough. | | 14 | Garnish if desired. |
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