Shrimp Caborca

5
Servings
25m
Prep Time
10m
Cook Time
35m
Ready In


"A mexican twist on shrimp scampi. From Bon Appetit 1983"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (314.4 g)
  • Calories 389.5
  • Total Fat - 25.2 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 346.3 mg
  • Sodium - 1701.6 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.6 g
  • Protein - 31.4 g
  • Calcium - 139.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.1 mg

Step 1

Combine butter and garlic in large skillet over high heat and saute garlic as butter is melting.

Step 2

When butter sizzles, remove garlic and discard.

Step 3

Add chilies to skillet and cook just until butter begins to brown, about 1 minute.

Step 4

Add shrimp, salt and pepper. Sprinkle shrimp with lime juice and cook just until shrimp begin to color, about 2 to 3 minutes.

Step 5

Pour tequila into corner of pan; heat briefly and ignite, shaking pan gently until flame subsides. Remove from heat.

Step 6

Add parsley and toss to combine.

Step 7

Serve immediately with lime wedges.

Tips & Variations


No special items needed.

Related

JostLori

Simply delicious - and oh-so-easy to prepare! We love garlic, so I kind of cheated and used twice the amount of garlic, minced (not crushed) and added it to the pan with the Anaheim chilies. The flambeed tequila gave it a wonderful taste. We used jumbo shrimp that were so sweet and delicious in this recipe! Thanks for sharing - it's a keeper!

review by:
(10 Feb 2020)