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Categories:
olive oil shrimp butter garlic scotch chicken lime juice Spanish Dry cilantro Italian parsley salt tomato
Viewed: 35 - Published at: 6 years agoIngredients
- 1/2 cup Olive Oil
- 12 Large Shrimp, peeled and de-veined
- 4 tablespoons Unsalted Butter
- 1/2 cup Thinly Sliced Garlic
- 1 Scotch Bonnet Chile, stemmed seeded and minced
- 3/4 cup Chicken Stock
- 1/3 cup Fresh Lime Juice (best if Key Lime)
- 2 tablespoons Spanish Dry Sherry
- 1/2 cup Coarsely Chopped Cilantro
- 1/2 cup Coarsely Chopped Italian Parsley
- 1 dash Kosher Salt and Pepper to taste
- 1 Small ripe tomato
Method
- Heat the oil in a large skillet over medium - high heat. Add the shrimp and cook, flipping them once, for 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a warm bowl.
- Turn the heat down to low and melt the butter. Stir in the garlic and chile and saute until fragrant for 40 to 60 seconds.
- Turn the heat back up to medium - high. Add the chicken stock, lime juice, sherry, herbs and salt and pepper, and stir well. Cook for 5 to 6 minutes to reduce the liquid until thick enough to blend the flavors and coat the back of a spoon.
- Gently stir in the chopped tomato and cook for another 2 minutes. Add the shrimp and turn off the heat.
