This is a yummy thing to do with shrimp. You can eat them lots of ways. They're terrific over rice. If you have access to thin, fresh flour tortillas, line up 4 or 6 shrimp down the center, cover with few slices of avocado, then roll up like a burrito. These can be served as appetizers if you spear them with toothpicks. I freeze the cooked shrimp in ziplock bags, then nuke them as needed for instant dinners.
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This serves two or more:
- 2 tablespoons of butter
- 1 clove of garlic, minced
- 1 teaspoon mild chile powder
- 1/4 teaspoon crushed dried red peppers, or less
- 4 tablespoons red taco sauce, spicy or mild
- 1 pound medium raw shrimp, shelled
- 1/2 teaspoon salt
In a small saucepan over low heat, melt 1 tablespoon of butter. Stir in seasonings and simmer for 10 minutes, giving it a stir every now and then.
Briefly saute the shrimp in a tablespoon of butter until they turn pink, about 5 minutes or so. Stir together with the sauce and serve.
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Here is another version of spicy shrimp that is equally delicious. This is from James Beard.
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon basil
- 2 teaspoons bottled chili sauce
- 1/2 teaspoon pepper
- 1 1/2 teaspoon vinegar
- 1/2 teaspoon salt
- 1 pound medium raw shrimp, shelled
Whisk together all ingredients except shrimp. Place in a ziplock bag with shrimp and marinate for a few hours. Broil a few minutes until done, turning once. You can put them on a skewer to make turning them easier.
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