Normally when I buy shrimp, I buy the shelled ones and peel and devein them myself. This time, I felt like treating myself and paid a little extra for shrimps already peeled and deveined. I fear I may have spoiled myself. It was so much easier not to spend time over the kitchen sink peeling the shrimp.
This shrimp recipe had me at ‘cilantro’. I was definitely eager to prepare it. Y’all know how much I love cilantro. Instead of using Serrano chiles that the recipe call for, I used aji criollo (Ecuadorian hot sauce). Nowadays, I normally have a jar of this favored hot sauce in my fridge.
After preparing my shrimp, a few minutes later, I served it over quinoa. More, please!
Cilantro Lime Shrimp
If you are using frozen shrimp, defrost them by placing them in a bowl of ice water or cold water. Adding a little salt to the water will help the shrimp retain their briny flavor.
2 Tbsp high smoke point oil such as grape seed oil, or canola oil
1-2 Serrano chiles, sliced into thin rings
1-2 garlic cloves, sliced thinly
1 pound shrimp, peeled and deveined
1/4 cup chopped cilantro
1-2 Tbsp lime juice
2 Add the chiles to the pan and toss to coat with oil. Cook 30 seconds. Add the shrimp and garlic to the pan and sprinkle with salt. Toss to coat with oil. Let the shrimp cook undisturbed for 1 minute before tossing again so they get a little bit of a sear. Stir-fry until cooked through, about 2-3 minutes.
3 Turn off the heat and mix in the cilantro, then the lime juice.
Serve hot or at room temperature. Serve alone, over rice, or in a folded heated flour or corn tortilla.
Yield: Serves 3-4.