Friday, September 24, 2010

Cilantro Lime Shrimp

Really there is hardly a fresher fragrance than fresh limes and cilantro. Add a bit of garlic, a few spices and oil and you have yourself a deliciously fragrant this case for shrimp. I was at the grocery store the other day and saw some cilantro-lime shrimp for sale - it looked delicious. But I thought, hey, I could make something like that at home and for much less money; this recipe is what I came up with.

We had the shrimp as a light lunch with the yogurt dipping sauce I made, but this recipe could be very versatile. I think these shrimp and the marinade would make an excellent sauce for an angel hair pasta drizzled in olive oil and perhaps some browned butter. Or, they would make a lovely hors d'oeuvres for your next book club or bridal shower. The beuty is you could very easily double the recipe to make more and keep the leftovers for a mid-afternoon snack. Either way, you won't regret squeezing lime juice and cutting cilantro in your kitchen to remind you that it isn't winter yet.

Cilantro Lime Shrimp
Recipe and Pictures by Caroline

1/2 cup fresh lime juice
zest of 2 limes
2 large garlic cloves, finely minced
1/2 cup fresh cilantro leaves, stems removed and chopped
4 tablespoons olive oil - divided use
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
Salt and freshly ground black pepper to taste
1 pound large shrimp, shelled, leaving tail intact, and deveined

For dipping sauce (optional):
½ cup plain yogurt
1/3 cup reserved lime juice mixture

1. In a measuring cup whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, salt and pepper; reserve 1/3 cup mixture in a small bowl for dipping.
2. In a large zip-lock style plastic bag combine shrimp with remaining mixture and marinate, turning occasionally to coat shrimp, for 45 minutes in the refrigerator.
3. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat until hot; sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1/2 tablespoon oil in same manner.
4. To make dipping sauce combine yogurt and reserved lime juice mixture.
5. Serve shrimp with dipping sauce as an hors d’oeuvres or with angel hair pasta drizzled with olive oil and a bit of melted butter.

1 comment:

Ritkiss said...

We loved this! Great alternative to shrimp scampi.

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