Yucatan Style Shrimp 3 Ww Points Food

YUCATAN SHRIMP

Steps:

• In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
• Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
• Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
• In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

YUCATAN-STYLE SHRIMP - 3 WW POINTS

Steps:

• Fill a large pot halfway with water and bring to a boil. Add the shrimp and cook until just opaque in the center, about 2 minutes; drain in a colander. Rinse the shrimp under cold running water; drain. Do not let the shrimp fully cook as the lime juice in the marinade will continue to "cook" it.
• Peel and devein the shrimp; transfer to a large bowl. Stir in the tomatoes, onion, lime juice, cilantro or parsley, oil, cumin, salt and pepper. Cover and refrigerate at least 2 hours or up to 6 hours.
• Place a romaine leaf on each of 4 plates. Top with onr-fourth of the shrimp mixture and the radishes. Serve with lime slices.

YUCATAN SHRIMP RECIPE - (3.9/5)

Steps:

• In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.

YUCATAN-STYLE SHRIMP/ PLANTAIN CRISP/GUAVA CREAM/ANNATTO OIL

Steps:

• FOR THE MARINADE:.
• Mix all ingredients through vegetable oil, in small bowl.
• Place shrimp in large resealable plastic bag or glass dish.
• Add marinade; turn to coat.
• Refrigerate 30 minutes; remove shrimp from marinade & discard any remaining marinade.
• Thread shrimp onto metal skewers.
• Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink
• Remove shrimp from skewers.
• Arrange plantain chips on serving platter or individual serving plates.
• Top each plantain chip with a shrimp and a dollop of Guava Cream.
• Garnish with cilantro.
• Drizzle Annatto Oil decoratively around plantain chips.
• GUAVA CREAM:.
• Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil) & stir jelly until smooth.
• Cool slightly.
• Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth.
• ANNATTO OIL:.
• Heat 1 cup vegetable oil in small saucepan on medium-low heat.
• Add 1/2 cup annatto seed cook and stir until oil is a red-orange color, about 5 minutes.
• Cool.
• Strain oil into glass jar & cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.).