Spectacular, easy and quick to prepare, this butter shrimp with chile de arbol recipe can be enjoyed with a delicious tomato and avocado salad, adding curly parsley to give it a little more flavor.
- 500 grams of small shrimp
- ½ stick of butter
- 4 finely chopped garlic cloves, separated in 2 parts
- 2 dried chiles de árbol, shredded
- ¾ teaspoon crushed red bell pepper flakes
- Chopped fresh flat-leaf parsley
- Salt and pepper to taste
- Crusty bread to serve
- Peel and devein small shrimp. Heat ¼ stick of butter in a large skillet over medium heat.
- Add 2 finely chopped garlic cloves and 1 crumbled dried chile de árbol, then add crushed red bell pepper flakes.
- Cook, stirring occasionally, until garlic is just golden brown, about 1 minute.
- Season half of the shrimp by adding salt and cook until cooked through, 1 minute per side, then reserve shrimp in a bowl.
- Repeat with the other ¼ cup butter, 2 finely chopped garlic cloves, 1 crumbled dried chile de arbol and the remaining shrimp.
- Return the first batch of shrimp. Season with salt and pepper, add fresh chopped parsley and serve your chile de arbol butter shrimp with crusty bread.
- Once you notice that the shrimp are golden brown, remove from the pan and let them cook a little more with the residual heat.
- You can vary the preparation of this recipe by using clarified butter and adding pasilla chile to the shrimp.