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Mexican, Fish, Appetizers | |
Christmas Eve 2017 | |
| 1 lb. shrimp (31 - 40 count), shelled and de veined 1/2 cup butter 1 1/4 cup sauterne wine 4 cloves of garlic, minced 4 green onion, minced 4 Tbsp. diced green chile, Ortega brand 2 tomatoes, diced 1 - 2 jalapeno, diced 1/3 cup cilantro and parsley (1/2 each), chopped 1 Tbsp. olive oil fresh lemon | |
| Add olive oil to a saute pan over medium high heat. Add onion, jalapeno, green chile, and tomato and saute for 3 to 4 minutes. Turn off heat. In a large frying pan add butter and wine. Simmer for 5 minutes. Add garlic and cook for 4 more minutes. Now add the tomato, green chile mixture to the wine and butter pan. Continue cooking on medium high and mix ingredients well. Turn heat up to high and add the shrimp, stirring frequently for 3 minutes. Take the lemon and squeeze juice over all the shrimp. Cook shrimp until they turn pink and opaque. Don't over cook the shrimp or they will get tuff. Turn off heat and stir in the parsley/cilantro. Serve this delicious Mexican shrimp recipe over rice. | |
Excellent | |
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