An Easy Way to Cook Shrimp: Homage to La Vieuda

This shrimp recipe comes from trips we made to Costa Careyes, in Mexico. It’s a beautiful spot, and at that point in time, undiscovered and unspoiled. This shrimp dish is my attempt to duplicate the incredible shrimp served at La Vieuda a tiny place just outside Careyes. Serves 2-3:

Shrimp Homage to La Vieuda

• 1 pound shrimp, peeled, and deveined
• 2-3 tablespoons butter
• Your favorite hot sauce to taste (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

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, and the juice of a lime, until well coated.

Serve over rice, and garnish with the chopped cilantro.

My Verdict:

This is one of my favorite ways to do shrimp–quick, easy and delicious!

Since it was asparagus season, I added some to liven up the plate, but you can just do straight shrimp, and serve over rice or green rice.