Wednesday, January 11, 2012

Cilantro Lime Shrimp

This past weekend in NC was glorious.  I'm talking mid-60's and sunny.  I even went running in shorts and a t-shirt.  With the warm, springy weather, Seth and I were craving something light, fresh and zesty.  Luckily I had just the thing pinned

Cilantro Lime Shrimp
from Never Enough Thyme

1 tbs. butter (hell make it 2!)
1 tbs. olive oil
garlic, as much as you like
1 onion, chopped
1 jalapeno, chopped
1/4 tsp. (or more) red pepper flakes
1/2 tsp. oregano
2 tomatoes, chopped
1 lime, zest and juice
1/2 tsp. salt
1/2 tsp. pepper
1 lb. shrimp, peeled and deveined
2 tbs (or more) chopped cilantro

1. melt the butter and oil in a skillet over medium high heat
2. saute garlic, onion and jalapeno
3. add the red pepper flakes and oregano, cook for  a minute
4. add the maters and cook until they are soft
5. add the shrimp, lime juice and zest, salt and pepper
6.  cook until the shrimp are done
7. stir in the cilantro and serve

I dumped this over brown rice and made a little salad to go with it.  Excellent meal!

No comments:

Post a Comment