Shrimp Criolla
This shrimp criolla is a Latin version of shrimp scampi—lots of the same ingredients, only way more flavor. Serve it with rice, plantains, or polenta.
Yields:
4
servings
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
10
mins
Total Time:
0
hours
20
mins
Ingredients
1
lb.
large shrimp, peeled
1/3
c.
chopped garlic
1/2
c.
diced chopped bell peppers
1/2
c.
white wine
1/4
c.
unsalted butter
2
tbsp.
chopped fresh cilantro
2
limes, zested and juiced
Fried plantains, crusty bread, pasta, or polenta, for serving
Directions
- Heat a large cast-iron skillet over low heat for 3 minutes. Add oil and half the butter. Let oil and butter heat up for 30 seconds.
- Add garlic and sauté, 30 seconds. Increase the heat to medium and add shrimp. Season with salt and pepper. Sauté shrimp for 1 to 2 minutes, then flip.
- Add wine and peppers and cook, stirring to pick up any brown bits, and bring to a simmer. Continue to cook until reduced by half, about 2 minutes.
- Add remaining butter, cilantro, and lemon zest and stir for 30 seconds. Add lemon juice and take off the heat.
- Serve in shallow bowls with plantains, over pasta or polenta, or with crusty bread for dipping.
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