Monday, October 29, 2012

Yucatan shrimp

Yucatan shrimp with red rice and guacamole

Yucatan shrimp
I love the flavors of  sambal oelek and  sriracha. 
These are both fiery hot sauces, but used in moderation, they add amazing flavors, to a dish.
I found this recipe at N.Y. Times ,that either of these sauces are great in.
But combine it with red rice and guacamole, Wow, each perfectly compliments, the other. I like to drizzle any leftover sauce, over the top of it, but this really kicks up the heat. If you don't mind the heat, you could add even more hot sauce. Quick and easy.

1/4cup real butter
1Tbl. minced garlic
2lbs. raw peeled shrimp
juice of two limes
2Tbl. sambal oelek or sriracha
1/2tsp. salt
1/4tsp. pepper
1tsp. dried, or 1Tbl. fresh chopped cilantro

Melt the butter, in a saucepan, stir in the garlic.Cook, stirring 2-minutes.
Add the lime juice and sriracha, salt and pepper.Turn off the heat, and let stand, while making the shrimp.
Add the shrimp, to a pot of boiling water, with a tsp. of salt, added to it. Cook until the shrimp turn bright pink.
Quickly drain the shrimp. Add them to the sauce. Sprinkle with cilantro and toss. Serve.

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