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    Peel-&-Eat Shrimp with Green Chile Butter

    clock-icon30 minutes
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    Pixicook editorial team

    A delicious and easy-to-make appetizer featuring shrimp roasted with a spicy green chile butter, perfect for sharing.

    Ingredients for Peel-&-Eat Shrimp with Green Chile Butter

    units in
    USchevron
    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Butter, softened

    tablespoons

    Substitute chevron-down

    Jalapeños Or Serrano Chiles, minced

    each

    Substitute chevron-down

    Chives, fresh, chopped

    tablespoons

    Substitute chevron-down

    Lemon, zested and cut into wedges

    each

    Substitute chevron-down

    Kosher Salt, to taste

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Extra-large Shrimp, shell-on, deveined

    0 lb

    Substitute chevron-down

    How to Make Peel-&-Eat Shrimp with Green Chile Butter

    1. Prepare Green Chile Butter

    In a bowl, mix the softened butter with the minced jalapeños or serrano chiles, chopped fresh chives, and finely grated lemon zest. Season the mixture with kosher salt and freshly ground black pepper, then use a fork to blend until smooth.

    2. Devein and Butter the Shrimp

    Cut along the back of each shell-on, extra-large shrimp to remove the vein. Spread the green chile butter generously over the shrimp, getting some under the shell. Let the shrimp rest in the refrigerator for 15 minutes for flavors to meld.

    3. Roast the Shrimp

    Arrange the shrimp on a baking sheet in a single layer. Season lightly with salt and pepper, then roast in a preheated 475°F oven for 10 to 12 minutes, flipping halfway through.

    4. Serve

    After roasting, let the shrimp cool slightly, then transfer to a serving dish. Serve with fresh lemon wedges on the side.


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