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Ingredientes
- SHARRON SOLOMON
- 1 1/2 lb Raw shrimp in shells
- 1/2 c. Butter
- 1/4 c. Vegetable oil
- 8 x Cloves garlic -- finely Chop
- 1 x To 3 dry de arbol chilies Coarsley crumbled*
- 1 Tbsp. Fresh lime juice
- 1/4 tsp -salt Green onion tops, slivered For garnish
Direcciones
- *For milder flavor, seed some or possibly all of the chilies. De Arbol chilies are usually sold in cellophane pkgs., along with other Mexican food specialties. They are a small, slender, almost needle-shaped chilie with smooth, bright red skin and a very warm 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 till butter is melted and foamy. Add in garlic, chilies, lime juice and salt. Cook and stir 1 minute.
- Remove from heat. Arrange shrimp in even layer in shallow 2-qt gratin pan or possibly baking dish. Pour warm butter mix over shrimp. Bake shrimp 10 to 12 min till shrimp turn opaque, stirring once. Don't overcook or possibly shrimp will be dry and tough. Garnish if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 350 | 68% |
| Total Fat 39.61g | 50% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.35g | |
| Cholesterol 320mg | 107% |
| Sodium 416mg | 17% |
| Potassium 347mg | 10% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 35.14g | 56% |
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