Camarones a la Cucaracha
Ingredients:
6 tbsp unsalted butter
6 large cloves of garlic, minced
⅓ white onion sliced into thin strips
12 extra large Philly Seafood shrimp, shell on rinsed well
1 tbsp Chile California powder or paprika to keep it mild
1 tsp chile pasilla powder
¾ tsp chile de arbol powder
Salt and pepper to taste
2-3 tsp Maggi or soy sauce
Your favorite hot sauce to taste
Juice of 1 large lime plus more to serve
Cilantro to taste
6 radishes, sliced
Preparation:
1. In a large skillet, add the butter and heat to medium.
2. Once the butter melts, add the onions and garlic. Saute for 3-4 minutes.
3. Reduce the heat, slightly. Add the shrimp, all the chile powder varieties, pepper and salt to taste.
4. Stir well to combine.
5. Mix in the maggi or soy sauce and hot sauce. Continue cooking and stirring as needed.
6. When shrimp begins to turn pink and opaque, add the juice of 1 lime. Stir well to combine.
7. Taste for salt. Cook just until the shrimp is done.
8. Transfer to a serving plate.
9. Garnish with radishes, cilantro and lime.