Monday, August 10, 2009

Cumin Lime Shrimp

Ok folks, this is a little risky, I am adding a recipe that I HAVEN'T ACTUALLY TRIED YET so we can all try it together and see what we think! My sister-in-law , Lisa, loves this recipe and thinks we should give it a whirl, so it's on this weeks meal plan! It sure looks tasty and simple! OK, I can officially say I have made this meal and It IS TASTY!!! It has a ton of flavor with different ingredients and we really enjoyed its zest! We had a little left over so we put it in some pitas with the brown rice and some avocado for lunch the next day and it was delicious! Also, we were in the mood for green onion (instead of cilantro) and that definitely worked, so you could do either!
¼ cup olive oil, plus 1 tablespoon 
¼ cup lime juice (about 2 limes)
Zest of one lime 
1 teaspoon cumin 
⅛ teaspoon salt 
1 pound peeled and deveined medium shrimp (U.S. wild-caught or farmed)
½ jalapeño pepper, seeded and minced
1 large shallot, sliced 
½ cup chopped cilantro
In a large bowl, add  whisk together ¼ cup olive oil, lime juice, lime zest, cumin, and salt. Add shrimp and marinate for 15 minutes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add jalapeño and cook for 1 minute, stirring frequently. Add shallot and cook for additional 2 minutes.  Add shrimp and one half of the marinade to the skillet and cook for 2 to 3 minutes until shrimp turn pink. Stir occasionally to make sure shrimp cook evenly. Turn off heat, stir in cilantro, and serve. Let me know if you liked it!

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