Camarones en infierno
Shrimp in hell
These shrimp are fast and easy to cook. The flavor is bright and fresh, but also complex with a rich umami background.
Perfect as an appetizer paired with pinot gris, prosecco or Mexican pilsener, or as a main course served over cheesy grits, or as a taco filling
Ingredients by weight:
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raw shrimp, 500 g = 1 lb
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salted butter (melted), 50 g = 2 oz
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Salsa Uno Roja, 50 g = 2 oz
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salt, 3 g = 0.1 oz, about 1 teaspoon
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fresh cilantro, chopped, 25 g = 1 oz, about 10 sprigs
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lime juice, 15 g = 0.5 oz, a good squeeze from 1/2 lime
Method:
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Peel and devein the shrimp. Cut in half the long way.
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Mix the Salsa Uno Roja, salt, lime juice, and cilantro in a small bowl.
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Melt the butter in a separate bowl.
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Heat a wok, large cast iron or non-stick skillet (very high heat).
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Quickly sauté the shrimp with the butter for 10 to 15 seconds. They should be browning but not fully cooked.
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Add the salsa mix and cook for another 10 to 15 seconds until the shrimp are done to perfection.
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Transfer to a serving plate to prevent the shrimp from being overcooked.