EAST MEETS KEY WEST SHRIMP
Source of Recipe
the web
List of Ingredients
1/2-1 LB. Large or Jumbo Fresh Shrimp
(or Frozen Large or Jumbo Easy-Peel Tiger Shrimp)
4 Tbs. Butter
4 Cloves Garlic (chopped)
1 Tbs. Peeled Ginger Root (chopped)
2 Stalks Scallions (sliced fairly thick)
1 Tbs. Key Lime Juice (any lime or lemon okay)
1/4 tsp. Chili Powder (or to taste)
Salt and Freshly Ground Black Pepper (to taste)
Angel Hair Pasta or Rice (cooked) if desired Recipe
Peel and devein fresh shrimp.
(boil frozen easy-peel shrimp until pink
first, then peel and devein).
Take peeled, deveined shrimp and slice slightly
(not all the way through) along outside curve.
Gently butterfly and bend backwards toward tail.
Fold Tail through butterflied part.
(Should look like butterflied shrimp
rolled backwards in a circle).
Heat the butter in a large skillet or wok.
Add the chopped garlic and ginger.
Sprinkle with chili powder, salt and pepper.
Stir fry until garlic starts to soften a bit.
Add lime juice.
Add shrimp and scallions.
Stir-fry, tossing shrimp to coat and brown all sides,
until shrimp are cooked and have a grilled look.
They should be coated with spices
and roasted garlic bits.
If all the butter has been absorbed, add a tablespoon
or two and stir in until melted and blended in.
Pour over angel hair pasta or rice (if desired).
Sprinkle with additional salt, pepper and lime juice.
Garnish with a lime slice sticking up
vertically in middle of the shrimp mixture.
Or, eat plain like "lazy-man's lobster"
for a buttery-nutty-sweet-tangy-chewy treat.
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