This Mexican spicy shrimp recipe is great! In spite of the chili sauce and hot sauce, it is not too hot. It is adapted from a recipe that appeared on Epicurious and reflects a reader’s adaptation of a restaurant version she enjoyed.
- 1-1/2 lbs peeled and deveined large shrimp. I usually buy peeled and de-veined shrimp, and I always try to buy wild caught shrimp from the Western Hemisphere rather then farm raised shrimp. I also prepare the shrimp by putting the peeled and de-veined shrimp in a bowl, adding plenty of salt and then covering with water. Let it sit for 1 minute, then drain and repeat 2 more times. Not sure how this originated but it makes for good shrimps.
- 1 Tablespoon butter
- 2 Carrots, cut in half lengthwise and then into 1 inch pieces
- 2 stalks Celery, cut in half lengthwise and then into 1 inch pieces
- 1/2 lb mushrooms, sliced
- 1 Onion, cut into slices about the width of the mushroom slices and then cut each slice into quarters
- A bit of freshly ground Black Pepper and Salt
- 6 Tablespoons Butter
- 3 Tablespoons Coconut Oil
- 3 Tablespoons Chili Garlic Sauce (available at Asian groceries and Whole Foods)
- 1-1/2 Tablespoons Lemon Juice
- t Tablespoon Worcestershire Sauce
- 2 Cloves Garlic, peeled and minced
- 1 Teaspoon minced Parsley
- 3/4 Tablespoon Liquid Smoke (most big grocery stores have this)
- 1/2 Teaspoon dried Mexican Oregano
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon dried Thyme
- 1/2 Teaspoon Hot Pepper Sauce (I use Tapatio)
- 1/2 Teaspoon salt
- 1/2 teaspoon freshly ground Black Pepper
- Once you have prepared the shrimp, dry them on a towel or paper towel and set aside.
- First, melt the 1 Tablespoon Butter in a saute pan and saute the Carrots, Celery, Mushrooms and Onion until soft, about 10 minutes. Add the little bit of freshly ground Black Pepper and bit of Salt while these are cooking. When they are soft remove them to a bowl, to be added back into the recipe shortly.
- While you are sauteing the vegetables measure the Garlic Chili Sauce, Worcestershire Sauce, Garlic, Parsley, Liquid Smoke, Mexican Oregano, Paprika, Thyme, Hot Pepper Sauce, Salt and Black pepper into a small bowl.
- Heat the 6 Tablespoons Butter and 3 Tablespoons Coconut Oil in a cast iron pan or other large skillet. Add the Garlic Chili Sauce, Worcestershire Sauce, Garlic, Parsley, Liquid Smoke, Mexican Oregano, Paprika, Thyme, Hot Pepper Sauce, Salt and Black pepper, simmer for about 5 minutes, stirring occasionally. Turn the heat up to high and add the Shrimp, stir and flip the Shrimp until they are pink and just cooked, about 5 – 10 minutes. Add the bowl of sauteed vegetables back into the pan, combine and serve. This is good with rice and/or refried beans.