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A Southwest Summer: Garlic Jalapeno Shrimp

A Southwest Summer: Garlic Jalapeno Shrimp
A Southwest Summer: Garlic Jalapeno Shrimp
Chef Larry Edwards/Casa de Cuisine

Imagine sinking your teeth into some perfectly sauteed shrimp and as the freshness envelopes your mouth, you get the slight zing of jalapeno peppers and the joyous taste and slight sweetness of fresh garlic. Well, imagine no more as this classic dish served in restaurants worldwide is very simple and easy to make at home.

As you will note from both the ingredients and the steps, this dish is very simple yet the biggest problem people have when preparing it at home is the fact they overcook the shrimp. Shrimp really only needs to be cooked to the point where it becomes opaque. Also, and very important to remember, shrimp will continue to cook internally after it leaves the pan (as will any heated food product). So, just watch the shrimp and you'll have no problem creating dishes with perfectly cooked shrimp!

Ingredients needed to make Garlic Jalapeno Shrimp (serves 4):

  • ¼ cup olive oil
  • 2 Tbs. butter
  • 2 pounds shrimp, shelled
  • 4 cloves garlic, thinly sliced
  • 4 jalapeno peppers, stemmed, seeded and diced
  • ¼ tsp. cayenne pepper
  • 1 Tbs. lemon juice


  1. In a large sauté pan or skillet heat the oil and butter over medium heat. Add the shrimp and sauté 5 minutes.
  2. Add the garlic, jalapeno peppers and cayenne pepper and sauté 3 minutes.
  3. Add the lemon juice, toss to coat and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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