October 22, 2013

Cilantro Lime Shrimp

Are dinner parties a normal thing for 20-somethings to do nearly every weekend? Currently, my girlfriends and I have had this almost-every-Saturday-thing going on, where we all bring food and wine to contribute, and then meet up with everyone else to go out for the night. A few weekends ago, my friend Sarah invited us over, and she made this shrimp dish with lime and cilantro that was so, so good. I couldn't wait to replicate it, so I made it this past weekend. Served over rice, it's an easy (and relatively cheap) meal to make.


Cilantro Lime Shrimp (recipe makes enough for two)

- 1 T butter
- 1 T olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 jalapeno, finely chopped
- 1/4 t. red pepper flakes
- 1/2 t. Mexican oregano
- 2 roma tomatoes, chopped
- 1 lime, zest and juice
- 1/2 t. salt
- 1/2 t. black pepper
- 1 pound shrimp, split and deveined
- 2 t. chopped cilantro

1. Melt the butter and oil in a skillet over medium-high heat.
2. Add the garlic, onion and jalapeno. Cook, stirring until the onion begins to wilt, approx. 3 minutes.
3. Add the red pepper flakes and oregano.
4. Continue cooking until the onion becomes translucent, approx. 3 additional minutes. 
5. Add the tomatoes.
6. 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 head and stir in the cilantro.

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