1-1/2 lbs peeled and deveined large shrimp
1 Tbsp butter
2 Carrots, cut in half lengthwise and then into 1 inch pieces
2 stalks Celery, cut in half lengthwise and then into 1 inch pieces
1/2 lb mushrooms, sliced
1 Onion, cut into slices about the width of the mushroom slices and then cut each slice into quarters
A bit of freshly ground Black Pepper and Salt
6 Tbsps Butter
3 Tbsps Coconut Oil
3 Tbsps Chili Garlic Sauce (available at Asian groceries and Whole Foods)
1-1/2 Tbsps Lemon Juice
t Tbsp Worcestershire Sauce
2 Cloves Garlic, peeled and minced
1 tsp minced Parsley
3/4 Tbsp Liquid Smoke (most big grocery stores have this)
1/2 tsp dried Mexican Oregano
1/2 tsp Paprika
1/2 tsp dried Thyme
1/2 tsp Hot Pepper Sauce (I use Tapatio)
1/2 tsp salt
1/2 tsp freshly ground Black Pepper
You can add more Hot Pepper Sauce or Cayenne Pepper if this isn’t hot enough for you.
prepare the shrimp by putting the peeled and de-veined shrimp in a bowl, adding plenty of salt and then covering with water. Let it sit for 1 minute, then drain and repeat 2 more times
Once you have prepared the shrimp, dry them on a towel or paper towel and set aside.
First, melt the 1 Tablespoon Butter in a saute pan and saute the Carrots, Celery, Mushrooms and Onion until soft, about 10 minutes.
Add the little bit of freshly ground Black Pepper and bit of Salt while these are cooking. When they are soft remove them to a bowl, to be added back into the recipe shortly.
While you are sauteing the vegetables measure the Garlic Chili Sauce, Worcestershire Sauce, Garlic, Parsley, Liquid Smoke, Mexican Oregano, Paprika, Thyme, Hot Pepper Sauce, Salt and Black pepper into a small bowl.
Heat the 6 Tablespoons Butter and 3 Tablespoons Coconut Oil in a cast iron pan or other large skillet
Add the Garlic Chili Sauce, Worcestershire Sauce, Garlic, Parsley, Liquid Smoke, Mexican Oregano, Paprika, Thyme, Hot Pepper Sauce, Salt and Black pepper, simmer for about 5 minutes, stirring occasionally. Turn the heat up to high and add the Shrimp, stir and flip the Shrimp until they are pink and just cooked, about 5 – 10 minutes
Add the bowl of sauteed vegetables back into the pan, combine and serve. This is good with rice and/or refried beans.