Recipe - Baked Shrimp With Chili-Garlic Butter

SHARRON SOLOMON
JNSV02B
1 One half pound Raw shrimp in shells
One half cup Butter
One fourth cup Vegetable oil
8 Cloves garlic finely
Chop
1 To 3 dried de arbol chilies
Coarsley crumbled*
1 tablespoon Fresh lime juice
One fourth teaspoon salt
Green onion tops, slivered
For garnish

*For milder flavor, seed some or all of the chilies. De Arbol chilies are
usually sold in cellophane packages, along with other Mexican food
specialties. They are a small, slender, almost needleshaped chilie with
smooth, bright red skin and a very hot flavor. Preheat oven to 400~. Shell
and devein shrimp, leaving tails attached; rinse and drain well. Heat
butter and oil in small skillet over medium heat until butter is melted and
foamy. Add garlic, chilies, lime juice and salt. Cook and stir 1 minute.
Remove from heat. Arrange shrimp in even layer in shallow 2quart gratin
pan or baking dish. Pour hot butter mixture over shrimp. Bake shrimp 10 to
12 minutes until shrimp turn opaque, stirring once. Do not overcook or
shrimp will be dry and tough. Garnish if desired. Source: Cooking Class,
Mexican Cookbook MM Format Norma Wrenn npxr56b

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip