Mexican shrimp
3 -4 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Fresh Lime Juice, divided |
| 1 | pounds | Medium shrimp, cooked and peeled |
| ½ | Ripe papaya, seeded, pared, and diced | |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Fresh garlic, minced |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Whipping cream |
| ¼ | cup | Tequila |
| 1 | teaspoon | Lime zest |
| 4 | tablespoons | Fresh Cilantro, chopped |
| Hot cooked noodles or rice | ||
Directions
Instructions:
In a medium bowl, sprinkle 3½ tbs of the lime juice over the shrimp; let stand 15 minutes; sprinkle remaining lime juice over papaya; set aside.
In a medium bowl; microwave butter at HIGH(100%) power for 45 seconds; add garlic, salt, and chili power; microwave at HIGH for 1 minute, stirring once.
In a small bowl, blend cornstartch and cream; stir in Tequila; add to butter mixture; microwave at HIGH 1-2 minutes, stirring twice, until thickened. Add undrained shrimp, papaya, and lime zest, cover bowl loosely with wax paper; microwave at MEDIUM(50%) power for 8-10 minutes, stirring occasionally, or until heated through. Stir in cilantro, Serve over hot cooked rice or drained noodles.
Source/Author: Appeal magazine / typo Bob Shiells Submitted By BOB SHIELLS On 12-01-94