Shrimp Wet with Garlic
Mexico’s version of
scampi: Mmmm . . .
5 cloves garlic
1 teaspoon coarse salt
5 black peppercorns
2 chiles de arbol
3 tablespoons butter
1 pound medium shrimp,
peeled
 |
| molcajete |
In a molcajete, crush
and grind the garlic and salt to a paste. Then grind in the black peppercorns
and chiles de arbol. Set aside.
In a medium sauté pan,
melt the butter until it is bubbling but not browned; add the shrimp. Sauté
until almost done, then add the garlic mixture. Continue cooking until the
shrimp are done and the garlic has fully cooked.
Serves 4
