Tuesday, March 6, 2012
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!
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
* 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.