Garlic Shrimp Yucatecan Style Recipes
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
GARLIC SHRIMP, YUCATECAN STYLE
I ate this by the Gulf of Mexico, in a place with pink and avocado-green walls, a mariachi, and an outside shower. It tasted just as good last winter in Connecticut. Serve this, if you like, with Cebollas Curtidas (page 615) or any other relish or salad. Rice is also good, as are French fries.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a skillet large enough to hold the shrimp and turn the heat to medium. Add the garlic and cook, stirring occasionally, until it turns brown and crisp, about 10 minutes; do not burn. Sprinkle with salt and remove.
- Raise the heat to high and add the shrimp, along with a sprinkling of salt and pepper. Cook, turning once or twice, until pink and firm, about 5 minutes. Put the shrimp and oil on a platter and garnish with the garlic, tomatoes, and cilantro. Serve hot.
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