Ingredients:
1 lb of peeled deveined shrimp
8 tablespoons butter
1 cup salsa ( Emeril’s is good, but whatever you have works)
1 lemons, juice of
4 tablespoons of chopped fresh cilantro
1 loaf of sliced baguette
Directions:
In an 8-12 inch skillet melt 1 cube of butter over medium heat.
Add 1 cup of salsa, juice from 1 lemon, and 1 pound of previously peeled and deveined shrimp.
Turn burner up to medium-high heat and cook shrimp until thoroughly cooked.
Approximately 5 minutes.
Remove from heat and stir in 4 tablespoons of fresh cilantro.
FOR SPEED IN PREPARING THIS DISH, I PURCHASE MY SHRIMP PEELED AND DEVEINED.
IF YOU CHOOSE TO PEEL AND DEVEIN THE SHRIMP YOURSELF, IT WILL ADD SUBSTANTIAL PREP TIME TO THIS DISH.
This shrimp mixture is very colorful and quite soupy.
Served as an appetizer it is perfect with sliced baguette bread.
The shrimp is delicious in itself, but the bread is perfect for soaking up the delicious broth from this shrimp.
The great thing about this, is that it can be served hot or at room temperature.
As a main dish this is perfect to pour over leftover cooked rice or pasta!
Servings: 4-8
Time preparation: 5 min.
Time total: 15 min.