If you like garlic, butter, shrimp and a little kick…this recipe is for you. It is one of my favorite appetizers and is such a simple recipe! Thanks to my mom who gave me a fun cookbook centered all around appetizers and dips for parties.
The first Christmas that I was in charge of cooking for my family after college I decided to mix it up a bit. After leaving in the turkey and stuffing, of course, what was left to mix up was everything else…and I was excited. We had a spinach & artichoke dip with pita, fruit salad (not from a can) with a hand whipped cream dip, ginger baked sweet potatoes, spinach salad with chopped walnuts, berries and balsamic dressing and…..the FAMOUS SPANISH STYLE SHRIMP! Don’t think I need to tell you that my family left the table very full that year!
Since then, it has been a requested favorite for almost all holidays and any trip home. The main tip when making this recipe is to have all the prep work done before throwing the shrimp in the pan because this one goes quick. Also, if you have someone picking up the groceries for you, make sure to specify that you want uncooked, PEELED shrimp. Otherwise, it will take twice as long to peel the shrimp as it will to cook them.
Do not currently have pictures of this dish…so, posting this gives me reason to make this recipe again. Who wants to come to dinner?
Spanish Style Shrimp
Ingredients:
- 4 Tbls butter
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 tsp salt
- 2 cloves garlic finely chopped
- 1/2 – 1 jalapeno pepper, seeded and finely chopped
- 1/4 Cup chopped fresh cilantro
- 1 Tbls fresh lime juice
Directions:
- In 12-inch skillet (recipe called for non-stick, but my stainless skillet works just as well), melt 1 Tbls butter and cook shrimp with salt 2 minutes or until shrimp are almost pink, turning once. Remove shrimp and set aside.
- In same skillet, melt remaining 3 Tbls butter and cook garlic and jalapeno, stirring occasionally. Return shrimp to skillet. Stir in cilantro and line juice and approx 30 seconds or until shrimp turn pink.
This dish is well served with french bread.
*Recipe from cookbook ‘Favorite Brand Name Best Loved Appetizers‘
experimentalspoon.com 