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.
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.
Enjoy!
DEATH ON THE PAGE, book #2, is out!
The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!
TROUBLE ON THE BOOKS
Dine out with the DINNER CLUB MYSTERIES
Here's a taste of the reviews for Marinating in Murder, #3:
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
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
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The recipe looks delicious. Thank you for sharing!
ReplyDeleteIt is, Robyn. Enjoy!
DeleteLovely.
ReplyDeleteI'll have to pass on the cilantro.