Baked Shrimp with Chili-Garlic Butter |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup butter | 1/4 cup vegetable oil | 8 cloves garlic, finely chopped |
| 1 to 3 dried de arbol chilies, coarsely crumbled | 1 tablespoon lime juice | 1/4 teaspoon salt |
| 1-1/2 pounds medium shrimp, peeled and deveined, tails attached | green onion tops, slivered, for garnish | |
| 1 | Preheat oven to 400 F. Heat butter and oil in small skillet over medium heat until butter is melted and foamy. Add garlic, chilies, lime juice and salt; cook and stir 1 minute. Remove from heat. |
| 2 | Arrange shrimp in even layer in shallow 2-quart gratin pan or baking dish. Pour hot butter mixture over shrimp. Bake 10 to 12 minutes until shrimp turn pink and opaque, stirring once. Do not overcook or shrimp will be dry and tough. Garnish with green onion tops. |