Thursday, July 4, 2013

Cilantro Lime Shrimp

This is a really flavorful, light, and healthy meal!  We had these with toasted bread + ricotta & sauteed corn and red pepper.

Cilantro Lime Shrimp
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 cloves Garlic, Diced Or Minced
1 whole Medium Onion, Chopped
1 whole Jalapeno, Finely Chopped
¼ teaspoons Red Pepper Flakes
½ teaspoons Mexican Oregano
2 whole Roma Tomatoes, Chopped
1 pound Shrimp, Peeled, Split And Deveined With Tail On
1 whole Lime, Zest And Juice
½ teaspoons Salt
½ teaspoons Black Pepper
2 Tablespoons Cilantro, Chopped
Melt the butter and oil in a heavy skillet over medium-high heat. Add the garlic, onion and jalapeno. Cook, stirring until the onion begins to wilt, approximately 3 minutes. Add the red pepper flakes and oregano. Continue cooking until the onion becomes translucent, approximately 3 additional minutes. Add the tomatoes. Cook, stirring occasionally, until the tomatoes are soft. Add the shrimp, zest and lime juice, salt and black pepper. Cook until the shrimp are just opaque. Be careful not to overcook.  Remove the pan from the heat and stir in the cilantro.  Serve with lots of bread to soak up the juices!

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