If you’ve been reading daily, you know that I’m off on a project that’s taking most of my time. I haven’t been able to post on Facebook much at all, and I’m barely finding time to do a recipe every evening, for the next day. Tonight, however, I got to cook again, and I did a Mexican take on one of my favorites. Even better, I got to do it in cast iron. One of the skillets was six generations old! How cool is that?
I’m really short on time this evening, so I’m going to give you the short version and go straight to the recipe. I’ll come back in a few days and flesh it all out. I hope you’ll forgive me.
Here, then, is Mexican Shrimp Scampi.
2 lbs. shrimp, peeled and deveined
1/2 large onion, finely minced
2 tablespoons minced garlic
Fresh cilantro, chopped
4 limes, plus extra for serving
Cayenne pepper to taste
Heat skillet over medium heat. When hot, add olive oil and heat until it shimmers. Once hot, swirl in pan to coat.
Add garlic and saute for two minutes. Add onion and saute another 3-4 minutes, or until onions are translucent and begin to brown.
Add shrimp in single layer. (I used two pans for 2 lbs. of shrimp.) Saute for a few minutes (depending on size), until bottom is cooked through and has turned pink. Use tongs to turn shrimp and continue to saute.
Immediately add juice of two limes to each skillet. Sprinkle generous portion of pepper over shrimp, then top with a handful of cilantro.
Continue to saute until shrimp are done all the way through. Immediately remove shrimp from skillet.
If desired, you can reduce the lime juice by about half, then spoon onions and juice over the shrimp. It’s messier, but it’s REALLY good! Serve with lime wedges and hot sauce.
Until next time,
Play with your food!
I’ve got more Shrimp Recipes here.
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