Servings
4 s
Ingredients
- SHARRON SOLOMON
- JNSV02B-----
- 1 1/2 pounds Raw shrimp in shells
- 1/2 cup Butter
- 1/4 cup Vegetable oil
- 8 Cloves garlic -- finely
- Chop
- 1 To 3 dried de arbol chilies
- Coarsley crumbled*
- 1 tablespoon Fresh lime juice salt
- Green onion tops, slivered
- For garnish
Directions
- *For milder flavor, seed some or all of the chilies.
- De Arbol chilies are usually sold in cellophane packages, along with other Mexican food specialties.
- They are a small, slender, almost needle-shaped chilie with smooth, bright red skin and a very hot flavor.
- Preheat oven to 400~.
- 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 until shrimp turn opaque, stirring once.
- Do not overcook or shrimp will be dry and tough.
- Garnish if desired.
- Source: Cooking Class, Mexican Cookbook MM Format Norma Wrenn npxr56b Recipe By : File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz