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IMG_38501 large clove of garlic, minced

1/4 of jalapeno or chili pepper

Juice of 7  key limes                                

4 tablespoons of unsalted butter

1 tablespoon of Sriracha (HEB carries this in the Asian food aisle)

1 pound of shrimp                                                        2 tablespoons of fresh cilantro

Melt 1 tablespoon of butter on low heat adding garlic and stirring for two minutes.

Add more butter and stir in lime juice, Sriracha, salt and pepper.IMG_0607

Boil shrimp in well salted water and remove as soon as they are pink. This happens quickly…stay at the stove and drain well in a colander.

Toss everything into a lovely serving dish adding jalapeno and cilantro as your family arrives for dinner.  IMG_3851

*See the original recipe under Yucatan Shrimp – NYTimes.com by Sam Sifton

Published May 13, 2010 on page MM28 of the Sunday Magazine