Mexican Shrimp Scampi
This Mexican Shrimp Scampi is quick and easy. When we lived in Mexico, on Lake Chapala, we could get limes and cilantro everywhere. Lemons and parsley were harder to find. So we often made the substitution – and – it often turned out real good. This was one of those times.
Also, while living in Mexico we took our dog Bubba in off the streets and gave him a home and lotsa love. And he gave us lotsa love back. Oh and here is a recipe for homemade healthy doggy treats that your pup will love and they are good for your special pup.
Or, you could just use this Italian Shrimp Scampi recipe with parsley and lemon juice and enjoy a good traditional Italian dish. Either way it’s quick, easy and good.
The How to do it
If necessary, defrost, peel and devein the shrimp. Chop up the cilantro and the garlic. Get the polenta in a loaf or tube instead of the grain that you would have to boil.
Put two skillets on at medium high. Divide the olive oil evenly between them. Add the butter and the garlic to one pan and the slices of polenta to the other. The polenta will take about 3-5 minutes each side. Some folks like it just warmed up and some like it almost crispy. You do it the way YOU want it.
When the garlic starts to sizzle immediately add the white wine, the lime juice, cilantro, salt and pepper. Hold a little of the cilantro back for garnish.
Mix it all together and when the wine has reduced by about 1/3 put the shrimp in. Spread them out so that they are all laying on their sides. As soon as they get pink on the pan side turn them over and do the other side. About a minute to a minute and a half each side.
Push the shrimp off to the edge of the pan and whisk in the grated parmesan cheese. Hold a little parmesan back for garnish.
Stir it all together to get the cheese blended into the mix. Then put the polenta and the shrimp on the dinner plates. Spoon the liquid with the garlic, cilantro and the cheese all over everything. Top with a little of the cilantro and grated parmesan that you held back.
A nice Chardonnay from California, Chili or Argentina would be a good pick to go with your Shrimp Scampi Mexican Style.
And, here are some more shrimp recipes for you to pick from.
And, some Guacamole and chips would go along great!
Shrimp Scampi Mexican Style
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1/3 stick butter
- 1/2 16 or 17 oz tube polenta
- 4 cloves fresh garlic chopped
- 1/4 cup fresh cilantro leaves chopped
- 1 fresh lime halved and juiced directly into the pan
- 1/2 cup white wine
- 1/3 teaspoon - each salt and black pepper
- 1/2 pound large shrimp peeled and deveined
- 3 tablespoons grated parmesan cheese
Instructions
- If necessary, defrost, peel and devein the shrimp. Chop up the cilantro and the garlic. Get the polenta in a loaf or tube instead of the grain that you would boil. Slice off as many slices as you will need. Each about 1/2" thick.
- Put two skillets on at medium high. Divide the olive oil evenly between them. Add the butter and the garlic to one pan and the slices of polenta to the other. The polenta will take about 3-5 minutes each side. Some folks like it just warmed up and some like it almost crispy. You do it the way YOU want it.
- When the garlic starts to sizzle immediately add the white wine, the lime juice, cilantro, salt and pepper. Hold a little of the cilantro back for garnish. Mix it all together and when the wine has reduced by about 1/3 put the shrimp in. Spread them out so that they are all laying on their sides. As soon as they get pink on the pan side turn them over and do the other side. About a minute each side.
- Push the shrimp off to the edge of the pan and whisk in the grated parmesan cheese. Hold a little parmesan back for garnish.
- Stir it all together to get the cheese blended into the mix. Then put the polenta and the shrimp on the dinner plates. Spoon the liquid with the garlic, cilantro and the cheese all over everything. Top with a little of the cilantro and grated parmesan that you held back.
