YUCATAN SHRIMP by Cindy by
Source: Feb. Parade Magazine
This recipe is from cookbook - " See You on Sunday " by New York Times food Editor - Sam Sifton . A meal ready in less than 20 minutes!
Ingredients
8 Tbsp ( 1 stick ) butter, divided -
2. Lg cloves garlic - minced
2. Tbsp sriracha
3 Limes juiced
Kosher salt & freshly ground black pepper - to taste
3 Lg shell- on shrimp
1. jalapeņo pepper - seeded & chopped (opcional)
3. Tbs chopped cilantro
Instructions
1. In a small saucepan over low heat, melt 2 Tbsp butter, Add garlic; cook,
stirring 2 minutes. Add remaining 6 Tbsp. butter to pan to pan.
When butter melts and begins to foam, stir in sriracha, lime juice, salt and pepper.
Turn off heat; set aside.
2. Bring a large pot of well salted water to a boil. Add shrimp,
cook 2 minutes or just until firm and pink ( don't overcook). Drain in
colander, shaking well to remove excess moisture.
3. In a lg. bowl, combine the shrimp and sauce, tossing to coat.
Add Jalapeņo if desired and cilantro; toss
This can be served as casual appetizer or pair with a salad or a lovely light
Supper. Enjoy !
stirring 2 minutes. Add remaining 6 Tbsp. butter to pan to pan.
When butter melts and begins to foam, stir in sriracha, lime juice, salt and pepper.
Turn off heat; set aside.
2. Bring a large pot of well salted water to a boil. Add shrimp,
cook 2 minutes or just until firm and pink ( don't overcook). Drain in
colander, shaking well to remove excess moisture.
3. In a lg. bowl, combine the shrimp and sauce, tossing to coat.
Add Jalapeņo if desired and cilantro; toss
This can be served as casual appetizer or pair with a salad or a lovely light
Supper. Enjoy !