Mexican Cooking — Shellfish with Cilantro and Green Chile

Shellfish with Cilantro and Green Chile

This recipe can be made with either fresh bay scallops or shrimp and served over rice.

Ingredients

Rice to serve four people

1 1/2 pounds bay scallops or 1 1/2 pounds shrimp (clean and spilt the shrimp lengthwise)

1/2 tsp white pepper

2 tbs canned green chiles (chopped variety)

2 tsp dried cilantro

3/4 cup dry vermouth

3 tbs olive oil or butter for skillet

Directions

Prepare the rice as directed on package. Heat oil or butter in a skillet. Add in the scallops or shrimp, sprinkle with the white pepper, cilantro, and green chiles. Saute for three to five minutes. Add the vermouth and continue cooking until the shellfish are cooked. Remove the scallops or shrimp from the skillet with a slotted spoon and keep warm. Boil the remaining liquid down in the skillet, stirring constantly, until slightly thickened. Serve the shellfish on a bed of rice and pour sauce over the shellfish. Serves 4.

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