Recipe Archives->Shellfish->Devils Shrimp

Devil's Shrimp

1/4 cup unsalted butter
1/4 cup olive oil
6 large or 12 small cloves garlic, finely minced
2 pounds medium shrimp, shelled, deveined, tails left on
2 tbl caribe (crushed Northern New Mexico red chile)
1 tsp salt (or to taste)
1/2 cup freshly grated Parmesan cheese

Melt butter in oil in a large, heavy skillet.  When butter is
melted and hot, add garlic and sizzle, reducing heat before
garlic starts to brown.  Add shrimp and sprinkle with half each
of caribe and salt; cook about 3 minutes or until shrimp barely
begins to turn pink on bottom.  Then turn shrimp over, sprinkle
with remaining caribe and salt and cook 2 to 3 minutes longer or
until shrimp are pink but still juicy.  Taste and adjust
seasonings.  Sprinkle with cheese; let stand until cheese starts
to melt, then serve at once, on warmed plates.  Makes 4 servings.

Printable version: devils-shrimp.txt.