YUCATAN SHRIMP

RSWLiving - - CULINARY - DOC FORD’S RUM BAR & GRILLE 2500 Is­land Inn Road, Sanibel; 239-472-8311, doc­fordssani­bel.com

Serves 4

4 ta­ble­spoons un­salted but­ter 1 large clove gar­lic, minced 2 limes, juiced 1 ta­ble­spoon In­done­sian sam­bal Kosher salt to taste, fresh ground pep­per to taste 1 pound large (fresh) un­shelled shrimp 1 tea­spoon jalapeno, seeded and chopped (op­tional) 2 ta­ble­spoons chopped cilantro

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 of but­ter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pep­per. Turn off the heat and all 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 chill sauce. Add jalapeno if de­sired, sprin­kle with cilantro and toss again.

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