Baked Shrimp with Chili-Garlic Butter
Makes 4 servings
|1-1/2||pounds medium fresh shrimp in shells|
|1/2||cup (1 stick) butter|
|1/4||cup vegetable oil|
|8||cloves garlic, finely chopped|
|1||to 3 dried de arbol chilies, coarsely crumbled*|
|1||tablespoon fresh lime juice|
|Green onion tops, slivered, for garnish|
*For milder flavor, seed some or all of the chilies.
- Preheat oven to 400°F. 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 or until shrimp turn pink and opaque, stirring once. Do not overcook or shrimp will be dry and tough. Garnish, if desired.
Check out more recipes for Mexican