Spicy Garlic Shrimp

"My wife didn't like shrimp until we made this recipe. Now she loves it, and especially when we make it like this."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Melt the butter in a skillet over medium high heat, with the olive oil.
  • Add garlic and the de arbol peppers (you can use any dried spicy pepper, like thai, bird's eye, pequin, etc -- ).
  • If you like it milder, do not break open the chiles, if you like it hot, break 'em up, I do!
  • Before the garlic starts to brown, add the shrimp and cook until no longer pink, about 3-5 minutes.
  • Add the wine and reduce it for about 3 minutes or until the shrimp are cooked.
  • Add the lemon zest and juice, and add the cilantro, stir, and serve immediately.
  • You can serve it with fettucini pasta, or on a bed of rucola, for example.
  • Sometimes we just make a salad with it and use french bread to mop up the goodness.

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  1. Fabulous recipe. I repeat....fabulous recipe. MUST TRY!
  2. This is a recipe worthy of making again & again. I used a wok just sprayed it with "No Oil" (no butter or Olive oil used) added the garlic and 2 Serrano pepppers cut in half to allow some heat out but not too overpowering. Then I added the wine (Marsala). I used 1/4 cup the recipe said 1/2 glass and I wasn't sure what size glaas you meant. Then added the prawns, put the lid on the wok and in 3 minutes they were perfect. I cut the recipe back to 14 prawns. Delicious recipe


I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
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