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Chef Way Dionicio Jimenez serves the shrimp head-on, alongside Mexican rice.Easy Way Buy shrimp without the heads on, and ask your fishmonger to butterfly the shrimp for you. More Shrimp Recipes

Dionicio Jimenez
May 2008

Gallery

Credit: © Stephanie Foley

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.

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  • Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.

Notes

If you can't get pre-butterflied shrimp, use a pair of kitchen scissors to cut down the back of each shrimp, leaving the shells intact.

Suggested Pairing

Fresh, citrusy Sauvignon Blanc, such as one from Chile.

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