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.

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Yields: 4 servings
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 10 mins
Total Time: 0 hours 20 mins
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


limes, zested and juiced 

Fried plantains, crusty bread, pasta, or polenta, for serving

  1. 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.
  2. 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.
  3. 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. 
  4. Add remaining butter, cilantro, and lemon zest and stir for 30 seconds. Add lemon juice and take off the heat. 
  5. Serve in shallow bowls with plantains, over pasta or polenta, or with crusty bread for dipping. 

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Chelsea Lupkin

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