Yucatan Shrimp Recipes
YUCATAN SHRIMP RECIPE - (3.9/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.
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
YUCATAN SHRIMP
The mild flavor of shrimp allows it be seasoned in so many ways. In this recipe, shrimp is cooked in a Yucatan-style sauce featuring coconut milk, peanut butter, cilantro and Lawry's® Baja Chipotle Marinade.
Provided by Lawry's
Categories Entrees,
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add onion; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
- Mix coconut milk, marinade and peanut butter in small bowl until smooth. Stir into skillet; simmer 1 minute. Stir in cilantro. Serve with cooked rice, if desired.
Nutrition Facts : Calories 298 Calories
SHRIMP COCKTAIL YUCATAN
Known as Coctel de Camarones on the Pacific Coast and Coctel de Campechana on the Gulf Coast when made with traditional pico de gallo, it becomes super spicy when made with Habanero pico de gallo. Perfect on a hot day with margaritas or micheladas.
Provided by Member 610488
Categories Mexican
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the ketchup, lime juice and olive oil.
- Add the salt, black pepper, pico de gallo, avocado and the shrimp.
- Stir gently to combine. Spoon into two chilled cocktail glasses or beer schooners.
- Garnish with cilantro sprig and serve with tortilla chips.
Nutrition Facts : Calories 484.8, Fat 36, SaturatedFat 5, Cholesterol 176.4, Sodium 1757.2, Carbohydrate 23.3, Fiber 3.7, Sugar 14.5, Protein 21.3
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