Camarones Borrachos (Drunken Shrimp

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 2 Bay leaves
  • 1 tbsp Cilantro
  • 1/2 tsp Coriander, ground
  • 1/2 Cucumber, medium thin
  • 2 cloves Garlic
  • 1 Jalapenos or serrano peppers
  • 4 Key limes juiced
  • 1 Lime, wedges
  • 1/2 tsp Mexican oregano
  • 1/3 cup Onion
  • 1/4 Red onion, small thin

• Canned Goods

  • 1 tsp Knorr chicken bouillon powder

• Condiments

  • 2 dashes Hot sauce

• Baking & Spices

  • 1 Pepper, fresh cracked
  • 1 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Grapeseed oil or olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 1/2 tbsp Butter, unsalted

• Other

  • 1 cup Mexican beer modelo or corona

Found on hispanickitchen.com

Description

Directions

• Season the clean shrimp with the salt, fresh cracked pepper, 1/2 teaspoon crushed red pepper flakes, coriander and cumin. Drizzle with 1 tablespoon of oil and stir well until evenly coated. Set aside.
• Heat 1 tablespoon of grapeseed oil in a skillet to medium. After a minute, add the onion, garlic, chile peppers and the other 1/2 teaspoon of crushed red pepper flakes. Season lightly with salt and pepper and sauté for 3 minutes.
• Add the lime juice, beer, butter, oregano, bouillon, bay leaves and hot sauce. Cook at a low simmer for 5 to 6 minutes. Taste for salt and pepper.
• Add the shrimp to the broth, making sure it is immersed. Cook for 5 more minutes or until shrimp turns pink. Remove from heat. Transfer to serving dish. Garnish with red onion, cucumbers, cilantro and lime wedges. Serve with tostadas, chips and extra hot sauce.