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Shrimp: Yucatán Shrimp

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"Don't buy farmed shrimp. Reports of environmental depredation and disturbing accounts of working conditions on the Asian farms that grow them leave a bitter taste in my mouth. If I'm cooking at home in New York, I'll get flash-frozen ones from Maine or Florida; I'll look for Pacific shrimp out west. This recipe was adapted from one I discovered at Doc Ford's restaurant on Sanibel Island, Florida. It evokes late afternoon there, the sun falling in the west over the beach, and the feeling that summer will last forever. Resist the urge to peel the shrimp before cooking. Just serve them in a large bowl with an empty discard bowl beside it, and allow everyone to peel and eat at will. Later you can serve an actual meal."

List of Ingredients

â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 2 large cloves garlic, peeled and minced
â—¦ Juice of 3 large limes
â—¦ 2 tablespoons Indonesian sambal or Sriracha sauce
â—¦ Kosher salt and freshly ground black pepper
â—¦ 3 pounds fresh, large shell-on shrimp
â—¦ 1 jalapeño pepper, seeded and chopped (optional)
â—¦ 3 tablespoons chopped fresh cilantro


Recipe

In a small saucepan set over low heat, melt 2 tablespoons of the butter. Add the garlic and cook, stirring, for 2 minutes.

Add the remaining 6 tablespoons butter to the saucepan. When the butter melts and begins to foam, stir in the lime juice, sambal, and salt and pepper to taste. 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 sauce. Add the jalapeño, if desired, sprinkle with the cilantro, and toss again.