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Mexican Shrimp with Hot Chili Pepper Butter


Mexican Shrimp with Hot Chili Pepper Butter

Mexican Shrimp with Hot Chili Pepper Butter

Yield

Makes 4 servings

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced, divided
1 cup chopped onions, divided
2 pounds large shrimp, peeled and deveined, divided
1/3 cup chili powder, divided
1/4 teaspoon ground red pepper
1/2 cup butter or margarine
1/4 cup fresh lime juice (about 2 limes)
3/4 teaspoon salt
3 cups hot cooked white rice or yellow Spanish rice
Lime wedges

Preparation

  1. Heat large nonstick skillet or wok over medium-high heat; add 1 tablespoon oil and heat 1 minute. Add 1 clove garlic; cook 15 seconds. Add 1/2 cup onions and half of the shrimp. Sprinkle with half of the chili powder and pepper; cook 5 minutes or until shrimp are opaque. Place in large bowl; set aside.
  2. Repeat with remaining oil, garlic, onion, shrimp, chili powder and pepper.
  3. Return reserved shrimp mixture to skillet; add butter, lime juice and salt. Cook until butter melts completely.
  4. Place rice on serving platter. Spoon shrimp mixture on top of rice and serve with lime wedges.

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