Easy and economical spicy shrimp appetizer! Don't let the Mexican name scare you! Lol!
Course Appetizer, Botana
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 4Servings
Ingredients
6tablespoonsof unsalted butter
6-7large cloves of garlic. minced
1/3onionsliced into thin strips
1 1/2-2lbsextra large shrimpshells on, previously deveined if possible. rinse well
1 1/2tablespoonschile California or ancho powderor paprika to keep it mild
1tspchile pasilla powder or chipotle
1 tspchile de arbol powder
Salt and pepperto taste
2-3tspsMaggi or soy sauce
Your favorite hot sauceto taste
Juice of 1 large limeplus more to serve
Garnish
Cilantroto taste
6Radishessliced
More lime wedges
Instructions
In a large skillet, add the butter and heat to medium. Once butter melts, add the onions and garlic. Saute for 3-4 minutes.
Reduce the heat, slightly. Add the shrimp, all the chile powder varieties, pepper and salt , to taste. Stir well to combine. Mix in the maggi or soy sauce and hot sauce. Continue cooking, and stirring as needed.
When shrimp begins to turn pink and opaque, add the juice of 1 lime. Stir well to combine. Taste for salt. Cook just until shrimp is done. Transfer to serving plate. Garnish with radishes, cilantro and more lime.
Notes
RECIPE 2 VARIATIONFirst, find jumbo shrimp with shells on that are already deveined!! Game changer! You will need 2 lbs of Extra large or jumbo shrimp1 1/2 cups of oil for fryingFollow Remaining Recipe Ingredients From AboveYou will fry the uncooked, shell on shrimp in the preheated oil for about 1 1/2 minutes per side. Transfer to a bowl lined with paper towels to absorb excess oil. Saute onion and garlic in melted butter. Add shrimp on, spices, maggi and hot sauce. Ready to serve! Don't let the Mexican word cucaracha, cockroach, deter you from trying this easy and delicious shrimp appetizer! It's whimsical! Lol! The traditional recipe is prepared with shrimp that still has the heads on. They are not that easy to find most times.