This is a recipe that a co-worker and I came up with.
1 lbs uncooked shrimp
3 tbls olive oil
2-4 tspn cayenne pepper
Salt and Pepper to taste
2 tbls butter
2 roma tomatoes diced with seeds removed
4 cloves garlic, minced
1 lime juiced
3 tbls cilantro chopped
Toss the shrimp with the olive oil, salt and pepper, and cayenne making sure all the shrimp are coated.
In a large saute pan, heat the butter.
Saute the garlic and tomatoes until they become aromatic.
Toss in the shrimp and cook until they become pink.
As the shrimp finish cooking, add the fresh lime juice.
When the shrimp are done, add the cilantro and toss together.
Serve this dish over some white rice or with warm corn tortillas.
As they say necessity is the mother of invention, this recipe came from our necessity to do something with some shrimp. We were tired of just using the same old seasoning packets that were on hand. So we looked to see what was available in our small refrigerator and pantry. At first we thought we would make a cream sauce since we had both half-and-half and crema Mexicana. However, this did not work because we found the much more interesting and rich ingredients listed above. When we were done making our little concoction we found out that it worked out well and was quite tasty. I figured it reminded me of scampi, but with a Mexican flair. Therefore we have the birth of Mexican Shrimp Scampi.