Thursday, June 11, 2020

Cilantro Lime Shrimp

Anything shrimp catches my eye and I found this recipe in the newspaper. It looked easy, and I was right. I played around with some of the ingredients but it turned out to be the ideal light meal for a very hot and humid evening. And it's not even summer yet!

The original recipe did have an additional one for a garlic lemongrass aioli but for one thing, I didn't have any lemongrass. And for another, I hated to cover up the flavor of the shrimp. I did add butter to the rice though, to add a bit more moisture to it.

I cut the recipe to one meal but wish I'd added more shrimp. Note to self for next time.

Match it up with some greens and as I said, a delicious meal.

What you'll need:
 2 tbsp. cilantro, chopped
2 tbsp. extra virgin olive oil
1 tbsp. chopped fresh ginger
2 cloves garlic, chopped
2 tsp. grated lime peel
1/4 tsp. chili flakes
6 frozen de-veined raw prawns, thawed, peeled and rinsed
1 tbsp fresh lime juice

What to do:

Combine cilantro, olive oil, ginger, garlic, lime peel and chili flakes in a zip-top plastic bag. Add shrimp and mix into the marinade. Let stand for 20 minutes.

Remove shrimp and discard marinade. Cook the shrimp in a frying pan until pink and opaque, at high heat for about 3-4 minutes.

Squeeze lime juice over the shrimp and mix, then serve on top of rice.


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Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

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  1. The recipe looks delicious. Thank you for sharing!

  2. Lovely.
    I'll have to pass on the cilantro.