A long time ago, the Accidental Locavore and friends used to go down to Costa Careyes, in Mexico. It’ s a beautiful spot, a couple hours drive south of Puerta Vallarta, and at that point in time, undiscovered and unspoiled. One of the things I have always liked about the Mexican coastline, is the number of small seaside shacks, serving amazing seafood. This shrimp dish is my attempt to duplicate the incredible shrimp served at La Vieuda a tiny place just outside Careyes. Since it’s almost asparagus season, I added some to liven up the plate, but you can just do straight shrimp, and serve over rice.
- 1 pound shrimp, peeled, and deveined
- 2-3 tablespoons butter
- Your favorite hot sauce (I use Frank’s RedHot Original)
- Juice of a lime
- Chopped cilantro for garnish
- Optional: 1 pound of asparagus, cut into 1 1/2″ lengths, and partially cooked (I microwave them for 3 minutes).
A pound of medium shrimp will feed about 3 people, more if you add the asparagus.
In a large saucepan melt the butter over medium high heat.
Add the shrimp, and cook until just pink, about 3 minutes. If you’re going to use asparagus, add them to the shrimp now.
Toss with a few generous squirts of your favorite hot sauce, (I use Frank’s Red Hot Original) and the juice of a lime, until well coated.
Serve over rice, and garnish with the chopped cilantro.