Thursday, March 10, 2011
Lime-Garlic-Cilantro Shrimp and Rice
1 tbsp butter
1 cup white basmati rice
1/4 C fresh cilantro
1/2 teaspoon salt
1 lime, juiced
Cook Rice according to package directions. I usually just use my rice cooker. 1 part rice 2 parts water. It usually takes about 20 minutes.
In a saucepan, melt butter over low heat, add lime juice and salt and stir. Turn heat to medium-high.
bringing to a boil. Pour over cooked rice and fluff it with a fork. Add cilantro, fluff rice, and serve.
For the shrimp:
Salt and pepper
2 TB butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lime, plus wedges for serving
2 tablespoons roughly chopped fresh cilantro
Season the shrimp with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the Lime and Cilantro; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the rice among shallow bowls and top with the shrimp and sauce. Serve with Lime wedges.
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