|¼ cup||Unsalted butter|
|¼ cup||Olive oil or-|
|12||Cloves (small) garlic; finely minced|
|2 pounds||Medium shrimp; shelled, deveined; tails left on|
|2 tablespoons||Caribe (crushed N. New Mexico hot red chile)|
|1 teaspoon||Salt (or to taste)|
|½ cup||Freshly grated parmesan cheese|
For a super-quick, palate-pleasing, devilishly hot dish--serve this! Melt butter in oil in a large, heavy skillet. When butter is melted and hot, add garlic and let sizzle, reducing heat before garlic starts to brown. Add shrimp and sprinkle with half each of the caribe and salt; cook about 3 minutes or until shrimp barely begins to turn pink on bottom. Then turn shrimp over, sprinkle with remaining caribe and salt and cook 2-3 minutes longer or until shrimp are pink but still juicy. Taste and adjust seasonings. Sprinkle with cheese; let stand until cheese starts to melt, then serve at once on warmed plates. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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