I love shrimp and it seems like a perfect meal for this heat wave we're going through. So I sorted through some online recipes and found one that really appealed. Of course, right off the bat, I had to do some tweaking, something about not having all the right ingredients? :) What I substituted was thyme for oregano, chopped basil for cilantro, and I cut the recipe to make it one serving, thus tinkering some more with amounts.
What took the longest in preparing this recipe was thawing the raw shrimp and then, taking the shells off and de-veining them. After that, it took no time at all. Another major plus about this recipe.
I cooked up some basmati rice and added lime zest, to complement the lime juice in the recipe. But I also think this would be tasty served in a lettuce cup.
What you'll need:
2 garlic cloves
1/4 c. extra-virgin olive oil, plus some for sauteing the shrimp
1/4 c. fresh orange juice
1/4 c. fresh lime juince
1/2 tsp. cumin
1/4 tsp. dried thyme
black pepper
Himalayan salt (just because I enjoy it but use whatever kind you want)
8 shrimp
1/4 c. chopped fresh basil
What to do:
In a medium bowl, make the marinade by combining garlic, olive oil, orange juice, lime juice, cumin, and thyme. Season with pepper and salt, whisking to combine. Reserve 1/2 c. marinade for later.
Add shrimp to marinade and toss. Cover and refrigerate for 15 minutes.
Add enough olive oil to coat the bottom of a medium skillet that's been heated at medium. Add shrimp in a single layer and sear until the shrimp is pink on the bottom. About 2 minutes. Flip and cook 1 minute longer.
Add the reserved marinade to the skillet and bring to a simmer, for 1 minute. Remove from heat and stir in chopped basil.
Serve over rice and 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.
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I love shrimp and this sounds so tasty. I cheat and buy the shrimp already cleaned but with the tails still on.
ReplyDeleteThis does sound tasty and easy.
ReplyDeleteI'm with Peg-buy the shrimp already peeled and deveined and make life easier.