Shrimp in fiery garlic butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh medium shrimp, in shells |
| ½ | cup | Butter |
| ¼ | cup | Vegetable oil |
| 8 | eaches | Cloves garlic, finely chopped |
| 1 | each | To 3 dried de arbol chilies, coarsely crumbled |
| 1 | tablespoon | Fresh lime juice |
| ¼ | teaspoon | Salt |
| Bolillos or crusty French bread | ||
| 1 | each | Heat oven to 400F. Shell and devein shrimp, leaving tails attached; rinse |
| And drain well. | ||
| 2 | eaches | Combine butter and oil in 8- to 9-inch skillet; heat over medium heat |
| Until | ||
Directions
butter is melted and foamy. Add garlic, chilies, lime juice and salt; cook and stif 1 minute. Remove from heat. 3. Spread shrimp in even layer in shallow 2-quart gratin pan or baking dish or in shallow 2-cup gratin pans. Pour hot butter mixture over shrimp. 4. Bake shrimp, stirring once or twice, just until opaque throughout and sizzling hot, 10 to 12 minutes. (Do not overcook or shrimp will be dry and tough.) Garnish with green onions; serve immediately. Use Bolillos to blot up butter sauce. Makes 4 servings Submitted By FRED TOWNER On 10-16-94