Spicy Baked Shrimp
Camarones Picanté al HornoServe these spicy oven-baked shrimp with crisp tortilla chips and ice cold beer or margaritas. Pure chili powders are sold in cellophane packages in the Mexican section of many supermarkets and Mexican markets.
Ingrediënten
Makes 6 servings
- 1 tablespoon pure ancho or pasilla chili powder
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ⅛ teaspoon ground allspice
- ¼ teaspoon salt
- 1 large garlic clove finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil or olive oil
- 1 pound 16 to 20 large shrimp, peeled and deveined, tails on
Instructies
- In a medium bowl, mix together all of the ingredients except the shrimp.
- Add the shrimp and toss to coat completely.
- Cover and refrigerate 1 hour or up to 6 hours.
- Place the oven rack on the top level and preheat the oven to 500°.
- Oil a baking sheet.
- Remove shrimp from the refrigerator and place on the baking sheet in a single layer.
- Bake shrimp until pink and curled, and opaque inside, 4 to 5 minutes.
Notes / Tips / Wine Advice:
Serve hot or at room temperature.
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