Baked Shrimp with Chili-Garlic Butter the Editors of Publications International, Ltd.
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.
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