Wednesday, September 7, 2011

Cilantro Lime Shrimp


 We decided to make up a menu plan for the month of September.  We are super busy this month and I know without a plan we'll try to eat out quite often.  Not good for our budget!  I also wanted to try out new recipes instead of the same old same old.  I will be sharing them here with you.






Cilantro Lime Shrimp
(adapted from lanascooking.com)                                                                  Serves 4-5

Ingredients
  • 2 Tblsp butter
  • 1 Tblsp olive oil
  • 4 cloves garlic, minced (I sliced)
  • 1/4 C onion, chopped
  • 1/8 tsp. red pepper flakes (If you like spicy you can add more)
  • 1/2 tsp oregano
  • 4 roma tomatoes, diced
  • 2 limes, zest and juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 pound shrimp, split, deveined, tails off (frozen shrimp (thawed) works also)
  • 2 Tblsp chopped cilantro
  • 1-2 Tblsp flour (optional)
  • Water (optional)
Instructions

Melt the butter and oil over medium heat in a heavy skillet such as a cast iron.  Add in the garlic and onion stirring well to coat.  Cook the onions and garlic just until the onions start to turn translucent.  Add in the red pepper and oregano stirring to mix well.  At this point i started to notice my garlic starting to get too brown so i added in the diced tomatoes.  Stir well and let cook until your tomatoes start to turn soft.  This will create some liquid in your pan.  Add your shrimp, lime zest, lime juice, salt and pepper to the tomato mixture.  Cook until Shrimp are cook through.  

If you want thicker sauce: Mix together flour and water to make a thick but runny mixture.  Slowly add to your pan stirring well.  Cook for a couple of minutes.

Remove your pan from the heat and stir in the cilantro.  Let sit for a couple of minutes to let the sauce thicken (optional only needed if you added the flour and water)




 I served this meal with corn and rice.  I really liked the flavor of the brown rice mixed with the sauce!  If you have leftovers of sauce and rice save them and eat them for lunch the next day.  You'll thank me.  :)




*I used a bag and a half of frozen shrimp.  I think the bag held 45-50 shrimp.  My shrimp had the tails still on but were cleaned otherwise.  Next time I would remove the tails before cooking.  It makes eating much more enjoyable at least for me.
Depending on how many shrimp you give everyone it could feed more or less.  ;)  This fed 3 adults and 2 children.





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