Food

Grilled Cilantro Lime Shrimp

BY: Tina Divina

SHRIMP!! Isn’t that enough to make you hungry? I mean unless you’re allergic, then perhaps that word sounds like death to you, but for a “Foodie” like myself, SHRIMP sounds like all types of yummy to my tummy. So I had a taste for shrimp and wasn’t sure how I was going to make it. Of course I go to my trusty Pinterest and do a search and BAM! I lucked up on this amazing recipe for “Grilled Shrimp with Roasted Garlic-Cilantro Sauce” and I instantly knew this was about to happen.

Raw Shrimp

Of course, I had to add my own finesse to it.

The original Recipe is here: grilled-shrimp-recipe-garlic-cilantro-sauce
Grilled Cilantro Lime Shrimp
Ingredients:

1 pound uncooked large shrimp, peeled and deveined
8 bulbs peeled garlic
1 cup fresh cilantro, chopped
1 cup green onions, chopped
1 lime, juice of
2 tbsp dry white wine, I used a Sauvignon Blanc
6 tbsp of olive oil
2 tbsp sweet chili sauce, I used Trader Joes
1 tbsp Sriracha sauce
1 tsp garlic powder
Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees, toss 8 bulbs of garlic in a sheet of foil with 1 tbsp of olive oil drizzled all over, seal the foil and toss in the oven for 10 minutes or until soft and fragrant. Your nose will know when it’s done. Remove and let cool down. Once cooled mince into small pieces.

2. In a large mixing bowl add the white wine, lime juice, 2 tbsp of olive oil, sweet chili sauce, Sriracha sauce, cilantro, green onions, and of course the roasted garlic. Stir together and set aside.

3. In a bowl toss the shrimp with garlic powder, salt and pepper.

4. If you have a cast iron grill skillet, that works best, if not a large regular skillet will work. Heat approx 3 tbsps of the olive oil (depending on the size of your pan, enough to lightly cover bottom). Once sizzling hot, add the shrimp and cook until crispy and brown, approx 4 mins each side. Be careful not to overcook. No one likes chewy shrimp. LOL!

5. Remove the shrimp from the pan and toss in the bowl with the sauce.

6. Serve with Brown rice or Jasmine Rice

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