This shrimp recipe comes from a long time ago when we used to go down to Costa Careyes, in Mexico. It’ s a beautiful spot, a few hours drive south from Puerta Vallarta, and at that point in time, undiscovered and unspoiled. One of the things I have always liked about the Mexican coastline, is the number of small seaside shacks, serving amazing seafood. This shrimp dish is my attempt to duplicate the incredible shrimp served at La Vieuda a tiny place just outside Careyes. A pound of shrimp will feed 3.
- 1 pound shrimp, peeled, and deveined
- 2-3 tablespoons butter
- Hot sauce to taste (I use Frank’s Red Hot Original)
- Juice of a lime
- 2 tablespoons chopped cilantro for garnish
In a large saucepan melt the butter over medium high heat. Add the shrimp, and cook until just pink, about 3 minutes. If you’re going to use asparagus (see below), add them to the shrimp now. Toss with a few generous squirts of your favorite hot sauce and the juice of a lime, until well coated.
Serve over rice, garnish with the chopped cilantro and enjoy.
My verdict: This is one of my go-to recipes. It’s quick to make and tastes great! If I’m feeling energetic, I’ll make green rice to go with it, or toss some asparagus (sliced into 1 ½” lengths and steamed in the microwave for about 2-3 minutes) as a veg. You could even get fancy and sprinkle some queso fresco over the top.
