Camarones Cucaracha

Ingredients

• 1 lb large shrimp, peeled and deveined
• ½ cup all-purpose flour
• 4 tablespoons butter
• 4 cloves garlic cloves, minced
• ½ teaspoon dried red chile flakes
• 1 whole lime, cut into wedges
• 1 pinch salt and pepper to taste
• 2 tablespoons vegetable oil for frying

Instructions

1. 1

   Pat the shrimp dry with paper towels by laying them on a clean paper towel and gently pressing down on each one until no moisture comes off, so they will fry crispy instead of steaming.

2. 2

   Pour the flour into a shallow bowl or plate and sprinkle 0.25 teaspoon salt and 0.25 teaspoon pepper into it, then stir with a fork until evenly mixed.

3. 3

   Mince the garlic cloves by laying each one flat on a cutting board, pressing down gently with the flat side of a knife, then chopping the crushed clove into pencil-tip-sized pieces.

4. 4

   Pour 2 tablespoons vegetable oil into a 12-inch skillet and set it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

5. 5

   Working in two batches to avoid crowding, coat each shrimp in the flour mixture by rolling it in the shallow bowl or plate until covered on all sides, then shake off the excess.

6. 6

   Place the floured shrimp into the hot oil in a single layer and cook without moving them for 1.5 minutes until the bottoms turn light golden-brown like honey.

7. 7

   Flip each shrimp with tongs or a fork and cook for 1.5 minutes more until the second side turns the same golden color and the shrimp curl into a C-shape.

8. 8

   Transfer the cooked shrimp from the skillet to a clean plate and set aside, then repeat steps 5–7 with the remaining shrimp.

9. 9

   Turn the heat down to medium and add 4 tablespoons butter to the same skillet, tilting to coat the bottom.

10. 10

    Once the butter is melted and foaming, add the minced garlic and 0.5 teaspoon chile flakes, then stir constantly for 30 seconds until the mixture smells strongly fragrant like toasted garlic.

11. 11

    Return all the cooked shrimp to the skillet and toss them with two spoons for 45 seconds until every piece is coated in the butter sauce.

12. 12

    Divide the shrimp and sauce between two plates or bowls, arranging the shrimp in a mound with the sauce poured over the top.

13. 13

    Place a lime wedge on the rim of each plate, squeezing it over the shrimp just before eating to brighten the spicy-buttery flavors.

Tools you’ll need

• paper towels
• shallow bowl or dinner plate
• fork
• cutting board
• chef's knife
• 12-inch skillet
• tongs or fork
• clean plate
• two spoons for tossing

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