Bob calls this dish "Mexican Scampi" because of the correlation between the garlic and citrus flavors, though in this dish, the garlic is much mellower because of pre-cooking and the huge presence of cilantro.
This is a superb dish with bright complex flavors and great colors on the plate--and it's fast. The plump pink shrimp and its bright green pan sauce are cooked in only ten minutes. I serve it on plain steamed rice, which I start first, accompanied by a cool condiment of thinly sliced cucumbers and chopped green onions tossed with oil, vinegar and salt, which I start second. By the time the shrimp's ready, so is everything else and dinner's on!
12 large shrimp, peeled and deveined, and tossed with 1/4 tsp salt
1/4 c heavy cream
half a bunch of chopped cilantro, about 2/3 cup
12-15 cloves garlic, peeled, chopped
1 juicy lime
1/2 tsp chili flakes
salt
olive oil
In a skillet large enough to eventually hold the shrimp, toast the garlic on low heat in olive oil until soft, about 5 minutes. Meanwhile, in a blender, combine cream, cilantro, lime juice and salt. When the garlic's done, add it to the blender and puree.
Meanwhile add another tablespoon of olive oil to the skillet and add the shrimp. Cook on medium high heat until shrimp turn opaque and start to color, about three minutes. You want the shrimp only about 80-90% cooked at this point. Then add the contents of the blender to the skillet, add the chili flakes, and cook another 1-2 minutes to finish the shrimp and meld the flavors. Serve immediately.
