Thursday, May 30, 2013

Cilantro Lime Shrimp

Hello bloggers and friends! Welcome to another Everyday Meal entry. For today's meal, I wanted to do something I'm really comfortable with: shrimp. I know there are a ton of people who have a seafood allergy, so if that's you, please feel free to check out one of our other amazing recipes. You can find those located to the right side of this page.

Now for the rest of you, I also wanted to include a side with our shrimp. I chose Quinoa. Just to fill you in: Quinoa is a species of Goosefoot, which is a grain-like crop grown for it's edible seeds. Quinoa is related to tumbleweeds, beets, and spinach. Basically, Quinoa is a seed that you cook just like you would any type of rice.

Well, know that you have some sort of idea of what we are going to be cooking today, let's grab those wooden spoons, pans, and aprons, and I'll meet you in the kitchen!


Cilantro Lime Shrimp with Corn Quinoa 

For the Shrimp, you will need:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound shrimp, split and deveined
  • 2 tablespoons chopped cilantro

For the Quinoa, you will need:

  • 4 ears corn, shucked
  • 1 tablespoon grated fresh lemon zest 
  • 2 tablespoons fresh lemon juice
  • ¼ cup unsalted butter, melted
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups uncooked Quinoa 
  • 4 scallions, chopped


To make the Quinoa:

  1. Place the corn in a large pot and fill it with enough water to cover the corn. 
  2. Cover the pot and bring it to a boil. 
  3. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.
  4. Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. 
  5. Using a sharp knife, cut the kernels off the cob.
  6. Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.
  7. Rinse the uncooked Quinoa in a sieve under cold water until the water runs clear.
  8. Cook the Quinoa in a pot of of boiling salted water per the package directions.
  9. Add the Quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. 
  10. Season with salt and pepper.

To make the Shrimp:

  1. Melt the butter and oil in a heavy skillet over medium-high heat.
  2. Add the garlic, onion and jalapeno.
  3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
  4. Add the red pepper flakes and oregano.
  5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
  6. Add the tomatoes.
  7. Cook, stirring occasionally, until the tomatoes are soft.
  8. Add the shrimp, zest and lime juice, salt and black pepper.
  9. Cook until the shrimp are just opaque, but be careful not to overcook.
  10. Remove the pan from the heat and stir in the cilantro.
  11. Plate, and enjoy!

I hope you enjoy this amazing recipe! Once again, I bid you all a good day and I'll catch you on the flip side. Happy blogging to all!