Tuesday, March 6, 2012

Cilantro-Lemon Shrimp

Here is a another super easy & tasty recipe! Shrimp is quick to saute on a busy weeknight (the only slow down is peeling/de-veining, which works well if you can outsource to a few hands), but it is also wonderful if you have some time to grill over the weekend.

This recipe pairs splendidly with my Citrus Quinoa Salad. Also, you can use the rest of your leftover cilantro from that recipe in this one. I know I always like finding ways to incorporate extra ingredients in other dishes!

Further, this marinade would work well in a multitude of shrimp dishes or preparations. Another easy weeknight dinner could be a shrimp taco -- just swap limes for lemons in the marinade, and serve on a corn tortilla with black beans and cojita cheese!


Marinade Ingredients
For every pound of shrimp:
* 1 lemon, zested and juiced
* 2-3 garlic cloves, minced 
* 1/2 cup cilantro, chopped
* 1/4 cup olive oil
* 1/2 tablespoon salt
* 1/4 tablespoon pepper

2 Options
* Option 1: Combine ingredients in a food processor. Upside: this will create a nice, smooth marinade, and you want have to chop the garlic and cilantro. Downside: another appliance to clean. Boo. (And why I chose Option 2)
* Option 2: Whisk together marinade ingredients. Will be chunkier, but I personally didn't mind that at all.

* Marinade shrimp for 1 hour.
** You really don't want to marinade the shrimp much longer than this. The acid in the lemon will break down the shrimp, and begin "cooking" it, so to speak.

* Heat a saute pan to medium heat.
* Warm a light coating of olive oil and butter (optional) in the pan.
* Cook shrimp for about 1 minute per side.
** Shrimp overcook very easily. One trick I learned is that shrimp will be overcooked if they are in the shape of an "O". "C" is the right amount of cooked. Kinda cheesy, but it works. And I promise you won't under-cook them. Just a quick sear on each side, and immediately remove from the pan.
* And they're ready to serve!! Maybe another quick dash of lemon, and enjoy! They are best served warm or room temp.

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