Thursday, August 18, 2011

{recipe} cilantro lime shrimp.

now that all the birthday love is out of the day (who am i kidding it is going to last until sunday) i came across this recipe on my new obsession pinterest, if you have not yet discovered pinterest, jump over and see what i have been up to on pinterest (or click the red pinterest button on the right side bar). i made this recipe for matt and i on tuesday night and i have to admit it was the first "gourmet" mexican meal i have ever made, and it was FANTASTIC! the balance of spices is just right, with just enough heat from the red pepper flakes and the jalapeno pepper. since matt isn't a huge fan of just shrimp and broth (he needs for substance) i served ours over orzo, but mexican rice would also work great! enjoy!
{source: never enough thyme}

1 tbsp. butter
1 tbsp. olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 jalapeno, finely chopped
¼ tsp. red pepper flakes
½ tsp. Mexican oregano
2 roma tomatoes, chopped (if you don't have fresh, an can of diced tomatoes works great)
1 lime, zest and juice
½ tsp. salt
½ tsp. black pepper
1 pound shrimp, split and deveined
2 tbsp. chopped cilantro
1 cup orzo pasta (optional)

1. Melt the butter and oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion and jalapeno.
3. Cook, stirring until the onion begins to wilt, approximately 3 minutes
4. Add the red pepper flakes and oregano.

5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
6. Add the tomatoes.Cook, stirring occasionally, until the tomatoes are soft.

7. Add the shrimp, zest and lime juice, salt and black pepper.
8. Cook until the shrimp are just opaque. Be careful not to overcook.
9. Remove the pan from the heat and stir in the cilantro.
10. Serve over orzo or mexican rice (optional)
Serves: 2

*Recipes and images adapted from Never enough Thyme

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