Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
Camarones con Cebollitas Rojas y Ajo (Shrimp with Shallots
and
Garlic)
3 pounds unpeeled shrimp (16-20 shrimp per pound)
8 firm shallots, peeled and thinly sliced crosswise
8 garlic cloves, peeled and thinly sliced crosswise
1/3 cup + 2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 lime
Rinse shrimp in ice-water. Pat dry with paper towels. Using a small serrated
knife, cut each shrimp in half lengthwise (do not peel them). Tip: Put shrimp in
front of you on a cutting board with its back facing your right hand (if you are
right-handed). Hold shrimp in place by putting your fingers flat on top of it.
Then, carefully start sawing through it with serrated knife. Transfer to a
nonreactive bowl.
Mix together shallots, garlic, 1/3 cup olive oil and salt. Add to shrimp and
stir until they are completely coated. Sprinkle on cayenne and paprika and mix
well. Refrigerate for 1 hour.
Heat 2 tablespoons olive oil in a large nonstick skillet. When oil is very hot,
but not smoking, add shrimp and saute until they just turn pink, about 3
minutes.
Squeeze in lime juice, stir and serve immediately.
