Mexican Shrimp with Hot Chili Pepper Butter the Editors of Publications International, Ltd.
Mexican Shrimp with Hot Chili Pepper Butter
Makes 4 servings
|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||cups hot cooked white rice or yellow Spanish rice|
- 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.
- Repeat with remaining oil, garlic, onion, shrimp, chili powder and pepper.
- Return reserved shrimp mixture to skillet; add butter, lime juice and salt. Cook until butter melts completely.
- Place rice on serving platter. Spoon shrimp mixture on top of rice and serve with lime wedges.
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