2 Reviews

OMG - this butter is incredible! First of all, I made the butter as directed, but only had a green chile (instead of red) and left the seeds in, because I like a bit of heat. I did not leave the shells on the shrimp, but marinated them after they were peeled (no one here likes to peel shrimp when they're eating it). The shrimp came out very flavorful and tender. When they were done, I set the thin slices of butter over them to melt, then stirred things around a bit to spread the butter evenly. The tang of the lime, the heat of the chile, and the brightness of the cilantro really elevated the taste of the shrimp to new heights! We even spread some of the butter on some roasted corn on the cob and were speechless with delight. While the shrimp was great, I am making this butter more often, because I can think of a million ways to use it! Thanks so much for sharing this keeper! Made for ZWT 8.

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JackieOhNo! September 02, 2012

What an awesome recipe Nif. I love shrimp and this recipe does not disappoint. The heat and flavor from the delicious butter makes the shrimp taste even sweeter. It was so quick and easy to throw together, with ingredients found in most pantries. I made as directed but added pasta noodles to the mix. Rather than dip the shrimp in the additional butter I opted to add the butter to the pasta and shrimp and toss. It was amazing. So much flavor. Thanks for sharing a recipe that I will make again. Made for Best of 2012 Game.

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Baby Kato February 26, 2013
Barbecued Prawns With Chilli, Lime & Cilantro Butter