Jalapeno Lime Shrimp

25 Apr

I know what you’re probably thinking right now, “You cooked twice in one week, let alone in one day?” You must be feeling feverish right? Well, I’m just trying to get ready for a week back to work after 10 whole days off. They weren’t completely off since I did still have school, but it was relaxing none-the-less. I worked out a ton (crossfit rocks, I’m sure I’ll be doing a post about that real soon too), read a few books (currently really into the Stephanie Plum series), bought a new/used beach cruiser and actually had sunny enough weather to use it, and did homework.

I found this recipe through Pinterest. The original can be found here on the Alaska from Scratch blog.

IMG_2852

Here’s the recipe:

Jalapeno Lime Shrimp

Ingredients

            1 tablespoon olive oil

            2 tablespoons butter

            1/4 teaspoon red chile flakes

            1 small onion, chopped

            1 jalapeno, seeded and minced

            2 cloves garlic, minced

            2 tomatoes, chopped

            1 cup chicken broth

            1 pound shrimp, peeled (I removed the tails, but that is up to your preference)

            1 lime, zested

            juice of half the lime

            3 tablespoons cilantro, chopped

            salt to taste

            lime wedges, for serving

           

           

Instructions

To a cast iron skillet over medium-high heat, add the oil and butter. Stir in the red chile flakes. Saute the onions and jalapeño until tender, 2-3 minutes. Add the garlic and stir until fragrant, but not browned, about 1 minute. Toss in the tomatoes and cook until the tomatoes begin to break down and release their juices, another 2-3 minutes. Add the chicken broth and bring to a simmer. Then, add the shrimp to the skillet and season with salt, cooking and tossing until shrimp just turn pink and are cooked through but still tender, being careful not to overcook. Add the lime zest, lime juice, and cilantro. Taste for seasoning and add more salt as needed. Serve promptly with crusty bread, or over rice or noodles.

I served mine over cauliflower rice (paleo friendly). The next time I make this I will attempt to try to remember that it is worth it to spend more on the shrimp and not have to peel them yourself, what a pain! Also, I’d opt to use ½ cup of chicken broth rather than a whole cup because mine turned out much runnier than the original picture. It’s very good though, very limey and of course I added extra garlic (because that’s what I do)!

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