{"id":646,"date":"2021-10-08T14:10:59","date_gmt":"2021-10-08T14:10:59","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=646"},"modified":"2023-02-01T12:59:08","modified_gmt":"2023-02-01T12:59:08","slug":"shrimp-with-butter-garlic-cilantro-and-tequila","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=646","title":{"rendered":"SHRIMP WITH BUTTER, GARLIC, CILANTRO AND TEQUILA"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/strong><\/p>\n

4 tablespoons butter<\/p>\n

2 finely chopped garlic teeth<\/p>\n

500 grams raw shrimp<\/p>\n

4 Tequila Spoons<\/p>\n

Salt and pepper to taste<\/p>\n

\u00bc cup chopped Cilantro<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

<\/p>\n

Directions :<\/h3>\n

Step by step preparation<\/strong><\/p>\n

starts warming up the butter in a large skillet on medium fire, until it melts<\/p>\n

Add the chopped garlic and cook until it starts releasing its pleasant scent (about 30 seconds)<\/p>\n

(Be very careful in the temperature of the fire so you avoid burning butter. I love you so much<\/p>\n

Add the shrimp and cook for 5 minutes, stirring occasionally, until they change to a nice pink color. Don\u2019t cook them too much, because we still have to add the rest of the ingredients. Cooking time will also depend on the size of the shrimp; if you use smaller shrimp, it will take less time.<\/p>\n

\n
READ ALSO:<\/span>\u00a0\u00a0Homemade mango cake<\/span><\/div>\n<\/div>\n

Pour the Tequila and let alcohol evaporate for approximately 1 to 2 minutes.<\/p>\n

Seasoning with salt and pepper<\/p>\n

Incorporate the chopped cilantro, and remove from the fire.<\/p>\n

(You can also add the cilantro the moment you go to serve as an ornament)<\/p>\n

Serve immediately! You can accompany this dish with white rice or on a good pasta<\/p>\n

enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 4 tablespoons butter 2 finely chopped garlic teeth 500 grams raw shrimp 4 Tequila Spoons Salt and pepper to taste \u00bc cup chopped Cilantro TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":3130,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=646"}],"version-history":[{"count":2,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/646\/revisions"}],"predecessor-version":[{"id":3908,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/646\/revisions\/3908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/3130"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}