Servings: 5
100g butter, softened
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons chopped spring onions
2 lemons, juice
Salt and pepper, to taste
1 kilo large headless shrimp
3/4 cup ketchup sauce
1 tablespoon Maggi ® Juice
1 can (105 grams) of chipotle peppers marinated
Method of preparation
Preparation: 14min> Cooking: 15min> Ready in: 29min
1.Mezcla in half the butter, olive oil, garlic, onion, lemon juice, salt, pepper bowl. Add shrimp and toss to coat well.
2.Calienta the remaining butter in a saucepan over medium heat. Add shrimp with marinade and all, and cook until they turn pink tone, 3 to 5 minutes.
3.Licua ketchup sauce with Maggi ® juice, chipotle chile and salt until smooth sauce. Pour over shrimp and cook, stirring constantly, until sauce boils. Reduce heat to low and simmer a few more minutes, until the sauce has thickened.
4.Sirve with white rice and avocado slices.
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