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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Sister Jena
[email protected]This recipe is a bit tricky for a beginner, but it's worth the effort. The flavours are amazing, and the shrimps are cooked to perfection.
Elsa Reyna
[email protected]I'm not a big fan of cilantro, so I used basil instead. It turned out really well, and I would recommend this variation to anyone who doesn't like cilantro.
Pete Ganush
[email protected]I made this recipe exactly as written, and it turned out perfectly. I would highly recommend it to anyone looking for a good Yucatan Shrimp recipe.
Eyad Jamus
[email protected]I'm allergic to shellfish, so I made this recipe with chicken instead. It turned out really well, and I would recommend this variation to anyone who is allergic to shellfish.
Christopher Garcia
[email protected]I love Mexican food, and this Yucatan Shrimp recipe is one of my favourites. The shrimps are juicy and tender, and the sauce is creamy and flavorful.
Hushyar kurdish
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavours are incredible, and the shrimps are cooked to perfection. I highly recommend this recipe.
Rahul Neel
[email protected]I've been looking for a good Yucatan Shrimp recipe for a while now, and I'm glad I finally found this one. It's easy to follow, and it makes the most delicious shrimps I've ever tasted.
Raja8887 Khurram
[email protected]I made this recipe for a dinner party last night, and it was a huge success. Everyone raved about the taste, and I'm already planning to make it again this weekend. I highly recommend this recipe for anyone looking to make a delicious and easy Mexica
Desire Apah
[email protected]I'll be honest, I'm not a great cook, but even I managed to make this Yucatan Shrimp recipe without any problems. The instructions were so clear, and the dish came out perfectly. Even my mother-in-law, who's a professional chef, approved. I feel like
Victor David
[email protected]I've never been the biggest fan of Mexican food, but this Yucatan Shrimp recipe changed everything for me. The flavours were so well-blended, and the shrimps were cooked to perfection. I especially loved the smoky taste of the sauce, and the tortilla
Kashi Mobile
[email protected]I'm not sure what went wrong, but my Yucatan Shrimp turned out a disaster. The shrimps were tough, the sauce was too thick, and the tortillas were soggy. I'm not sure whether I followed the recipe correctly, but I'm extremely disappointed with the re
Khanya Dubazane
[email protected]Heaven in a bite! The Yucatan Shrimp is an explosion of flavours that transports you to the sun-drenched streets of Mexico. The shrimps were succulent, the sauce was creamy, and the tortillas were crispy. This recipe is an absolute must-try for any h
EZE ANNE
[email protected]Meh, it was okay. I guess I was expecting something more. The shrimps were a bit dry, and the sauce was a bit too salty. It wasn't a bad dish, but it certainly didn't wow me.
Yin _Yang
[email protected]This recipe is a heart-warming ode to the beauty and richness of Mexican cuisine. The Yucatan Shrimp burst with bold, delectable Mexican flavours, and each component (shrimps, sauce, tortilla) came together in perfect harmony, creating a taste experi
julius crane
[email protected]Who would've thought that a humble dish could yield such extraordinary results? This recipe took me on a culinary journey to the heart of the Yucatán Peninsula, where each bite exuded a symphony of intense and harmonious Mexican flavours. The shrimps
You Ho
[email protected]OMG!!! This Yucatan Shrimp recipe is a game-changer! The tantalizing combination of succulent, juicy shrimps enmeshed in the creamy, savory bliss of the sauce sent my tastebuds on a standing ovation. And wow, that crispy tortilla just completed the c