Garlic-Sauteed Head-On Shrimp with Grape Pico Salsa
For The Salsa:
1 1/2 cup red seedless grapes, quartered lengthwise
1/2 small red onion, minced
1/4 cup cilantro, finely chopped (leaves only)
1/2 serrano chile, minced
1 tblsp fresh lime juice
For the Shrimp:
1/2 cup salted butter, divided
8 garlic cloves, minced divided
24 peeled and deveined (size 26-30 shrimp)
Makes 4 Servings
To make the pico salsa: Place the grapes, onion, cilantro, chile, and lime juice in a medium bowl and toss to combine. Season with salt and pepper. Set aside while you cook the shrimp.
To make the shrimp: Melt butter over medium heat. Add one quarter of the minced garlic and cook for 20 seconds. Add ¼ of the shrimp and season each shrimp salt. Cook, keeping the garlic butter at a simmer and lowering the heat if the garlic starts to brown too fast, until the shrimp begin to take on color, about 1-2 minutes. Flip the shrimp over and tilt the pan, using a large spoon to baste the shrimp with the garlic butter sauce. Cook, continuing to baste, for an additional 1-2 minutes, or until the flesh of the shrimp is pink but not overcooked. Remove the shrimp from the pan and place on a platter. Remove the garlic butter from the pan to a bowl and repeat with the remaining butter, garlic, and shrimp.
To Serve: Place shrimp in a large family style platter and surround with grape pico salsa and tortillas on the side. To serve individually on plates, serve alongside Mexican white rice and tortillas. Provecho. ~CS
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