Tuesday, May 21, 2013

Paleo Cilantro Lime Shrimp (Recipe Revisit)


This easy dish couldn't be quicker to throw together, making it the perfect meal for a hot and/or busy day when you don't want to spend much time fussing in the kitchen.

And let me just say you NEED to buy the good stuff for this recipe. No puny medium shrimp or canned tomatoes here!

Paleo Cilantro Lime Shrimp
adapted from Lana's Cooking

1 tbs. butter, coconut oil or ghee
1 tbs. olive oil
3 chopped garlic cloves
1 medium chopped onion
1 finely chopped jalapeno
1/4 tsp. red pepper flakes
1/2 tsp. oregano
2 chopped roma tomatoes
1 lime, zest & juice
1/2 tsp. each salt & black pepper
1 lb. shrimp, deveined
3 tbs. minced cilantro

Melt the butter and oil in a heavy skillet over medium-high heat. Add the garlic, onion and jalapeno.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano. Continue cooking until the onion becomes translucent, approximately 3 additional minutes. Add the tomatoes.

Cook, stirring occasionally, until the tomatoes are soft.

Add the shrimp, zest and lime juice, salt and black pepper. Cook until the shrimp are just opaque. Be careful not to overcook.

Remove the pan from the heat and stir in the cilantro.

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