YUCATAN SHRIMP
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
- Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
- Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
- In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams
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Abigail Baidoo
[email protected]This dish is a must-try!
Shahn McGregor
[email protected]I highly recommend this recipe!
Victoria Muthoni
[email protected]This dish is a great way to impress your guests.
Jimmi Gohar
[email protected]I love the combination of flavors in this dish.
Mubeen Idrees
[email protected]This dish is perfect for a weeknight meal.
Sardar Waqar
[email protected]I've made this dish several times and it always turns out great.
Yaxye maxamed Cabdulle
[email protected]This recipe is a great way to use up leftover shrimp.
Shahmeer Qasim
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
AMIR SALMAN
[email protected]This dish was easy to make and it tasted great! I would recommend it to anyone.
Emma Collins
[email protected]I'm not a big fan of shrimp, but I loved this dish! The sauce is what really makes it.
Idreesali Umar
[email protected]This recipe is a keeper! I will definitely be making it again.
Sufikol islam
[email protected]I made this dish last night and it was a hit! My family loved it.
Thomas Steen
[email protected]This dish was amazing! I followed the recipe exactly and it turned out perfectly. The shrimp were cooked to perfection and the sauce was flavorful and delicious.