Shrimp with Kiwi Lime Relish

It’s Fall and germs are lurking around us in abundance.  You’ve heard of vitamin C as an immunity booster, and many experts say the best way to get it is  directly from the source (our foods).  What better way to grab some extra C than with a kiwi? This recipe is not only super easy to make but also delicious!

Ingredients:

  • 2 jalapenos, finely chopped, seeds removed for less heat (1/4 cup)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 4 kiwi fruits, peeled and diced (1 1/2 cups)
  • Coarse salt
  • 1/2 cup chopped cilantro
  • 20 large U.S.-farmed shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons safflower oil
  • Directions:

  1. Stir jalapeno and lime juice together. Add kiwi, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.
  2. Season shrimp with 1/2 teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, 2 minutes more. Remove from pan and serve immediately with kiwi-lime relish.

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Saucy, Springy, Shrimp Scampi

Garlic. Butter. Lemon. Wine. Fresh Herbs. Gotchya hooked yet? I mean, I had myself at butter, but then it just keeps getting better. Spring has sprung in most places, even the Northeast. Summer has practically sprung here in Phoenix, but this dish is simple enough, and for the most part light enough, to last all summer long. Sure, at first, it may seem like a lot of butter; but keep in mind you are making a pound of pasta. This dish could easily feed 6-8 adults, especially with some asparagus and a nice salad on the side. It feeds my family twice, and then some. So don’t be afraid, it’s just butter….and a lot better than some of the low- fat partially hydrogenated stuff that some companies disguise as healthy. Go real or go home, that’s my motto. At least for today. Usually it’s Go hard or go home (for my workouts). Sometimes it’s Go big or go home. Not today though. Sorry. Let’s get started! Here’s what you need:

4-5 garlic cloves, minced

4 Tablespoons of butter

1 Tablespoon of olive oil

1/2 Yellow onion, diced

20-25 jumbo raw shrimp, peeled and thawed

1 lb. angel hair pasta

Juice of one to two lemons

1/4 White wine. Chardonnay or Sauvignon blanc is best

1/4 cup chopped parsley and basil mixed (fresh is best!)

Salt and pepper to taste.

Start things off right by heating up some water for the pasta and adding a liberal amount of salt to the water. Then let’s go ahead and melt that butter in a saucepan. Toss in a dash of olive oil, the chopped onion and the garlic, and let it saute a bit on medium heat until translucent. Smell that? Mmmm. That’s what dreams are made of people.  Go ahead and toss in the shrimp, but be careful because they cook quickly. Add the pasta to the water if it is boiling. Cook 3-4 minutes until al dente. Drain, reserving a cup of the pasta water. If you haven’t turned the shrimp, you should have. Kidding, go ahead and turn them now.  Open up that bottle of wine, or in my case grab the open bottle and toss in 1/4 cup. Squeeze lemon over mixture and add salt and pepper to taste. Now, pour the pasta back into the original pot and pour shrimp mixture over the pasta. Add the pasta water and maybe a drizzle of olive oil. Add the fresh herbs and toss with a littlefresh parmesan cheese. If you only ingest the parm cheese that comes in the green can, it’s time to branch out. Really. Now grab a fork and taste. Die on the spot from the yumminess! Yuminess is a word, you know. Yes it is. YES it IS!! Enjoy.

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