Friday, February 27, 2015

Cilantro Lime Shrimp
























I love shrimp. It is probably one of the most versatile of all the ingredients I use in cooking. There are so many ways to prepare it. I prefer to buy raw shrimp and cook them myself, rather than buy them pre-cooked. They just taste better.  This is one of my favorite recipes and I serve it hot or cold. It makes a delicious salad.  It is wonderful served warm over rice and just perfect in a lettuce wrap! I think you'll like it too.


Cilantro Lime Shrimp

1 tablespoon olive oil
2 tablespoons butter
1 pound large uncooked shrimp, peeled and de-veined 
2 tablespoons chopped cilantro
3 cloves minced garlic
2 tablespoons fresh squeezed lime juice
1 tablespoon of lime zest
pinch of red pepper flakes (optional)
salt and pepper to taste

Rinse and prepare shrimp. You can leave the tails on or off. 

Heat the butter and olive oil in a large skillet over medium high heat. When oil is hot and sizzling add the shrimp and garlic and season with salt and red pepper flakes. Turn down the heat to medium and continue to cook shrimp until they begin to curl and start to turn pink.  Do not overcook or shrimp will be tough and rubbery.  Once shrimp are just pink, remove to large bowl stop cooking process. 


























Toss the shrimp with the lime juice and cilantro and season to taste. Top with lime zest.  Serve hot over rice or refrigerate to eat cold or in a salad. Or add them to lettuce leaves to make wonderful lettuce wraps.















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