Mexican Sauteed shrimp

I just had to do this Mexican Sauteed Shrimp. I was wondering what to make for supper and it kind of hit me. It was kind of a flashback to when we lived in Mexico on a very extended vacation. WOW it turned out real good and Gammy and I cleaned off our plates.

Ingredients

These amounts are for 2 servings. You can change the number of servings by scrolling down to the recipe card below this posting and there you can change the number of servings and all of the amounts will be changed. You can also change the amounts to metric.

2 cups cooked rice
1 Tbsp. Olive oil
2 Tbsp. butter
12 large shrimp peeled and deveined
2 fresh limes
1 jalapeno pepper
1/4 med. onion – chopped
salt and pepper
4 cloves garlic – chopped
1 roma tomato
1 large handful cilantro leaves
3/4 cup white wine – optional

Here’s how to cook up your Mexican Sauteed Shrimp

Defrost the shrimp in a bowl of water (if necessary), peel and devein the shrimp. Put the shrimp back in the bowl you defrosted them in but without the water. Cut a lime in half and squeeze the juice in with the shrimp. Put the lime rinds in the bowl and mix it up. Set it aside while you get the veggies ready.

A chopping jalapeños tip. Cut it in half lengthwise being sure to cut the stem in half and grab the stem as you scrap out the seeds and the white stuff. The more you avoid touching the seeds and white ribs the less traces of hot stuff on your hands.

Cut off the stem end and cut them lengthwise into strips then crossways for chopped.

Core and seed a Roma tomato or half of a big old regular tomato. Then chop it just like you did the jalapeño.

Chop about a quarter of a medium size onion, 4 garlic cloves and coarsely chop a big handful of cilantro leaves.

Put a skillet on at medium. Add about a tbsp. of olive oil and a tbsp. of butter. When the butter stops bubbling add the shrimp all laid out laying on their sides. As soon as the pan side turns pink. Less than a minute. Turn them over and just get them pink on the other side. Don’t worry about them not cooking all the way through at this point. They are going to finish cooking in the sauce. Take out the shrimp and put them aside in a plate to catch any drippings.

Put the heat up to medium high and put another tbsp. of butter in the pan. The jalapeño and the onion are going to take the longest to cook so they go in first. A pinch each of salt and pepper. Mix them up with a wooden spoon scraping the bottom of the pan to get the bits of shrimp mixed in with the butter. As soon as the onion starts to get translucent add the tomato and the garlic. Squeeze the juice from another lime into the mix.

As soon as the tomato starts to wilt add the cilantro.

Then about 3/4 cup of white wine and let it get up to a simmer. Put the shrimp and the drippings back in the pan and let the liquid reduce a little. Stir it up often to get the shrimp a good bath in the sauce.

When the wine has reduced a little turn off the heat and serve up your Mexican Sautéed Shrimp. With maybe some DOS XX’s or maybe some tequila!

Ans here is another quick and easy shrimp recipe.

and another one!