We love seafood here at the Sweet Posy house. Shrimp is one of my favorites (and clams, and trout, and salmon; okay, okay, I'll stop). This is a tale of two shrimp dishes.
Our son gave me a wonderful cookbook for Christmas, The Skinnytaste Cookbook by Gina Homolka. (Homolka also writes a blog which you can find here.) We've been trying lots of fabulous, healthy entrees from the book. Almost everything we've tried has been a hit except the Silky Chocolate Cream Pie, not a fan of that one. One of my favorite recipes from the cookbook is Cilantro Lime Shrimp, which I have made several times. Recently when I pulled out a bag of frozen shrimp to thaw for dinner, my son expressed a little bit of boredom at the prospect of Cilantro Lime Shrimp again.
So I looked around online for another shrimp recipe and, since the weather had warmed up enough to grill, a grilled Cajun shrimp recipe sounded good to both of us. We served it over quinoa with grilled vegetables, and it turned out beautifully. Beautiful to look at, that is.
I like fairly spicy food, but this was so spicy hot that my lips tingled for at least half an hour after dinner! Yikes! I didn't save the recipe, so I can't link to it, but as I recall it contained three tablespoons of Cajun seasoning for two pounds of shrimp. (I use a homemade version of Emeril Essence.) I know we reduced the seasoning a bit, but whatever it was, it was WAY too much. I couldn't face peppery food for days afterward.
About a week later, I pulled out another bag of shrimp. There was a little grumbling from a certain quarter, but I made the Cilantro Lime Shrimp again. The husband completely understood why -- I had to get the taste and memory of that super hot shrimp out of my mind. I served the Cilantro Lime Shrimp (recipe here) over brown rice seasoned with cumin, lime juice, and cilantro. Bliss.
Our son gave me a wonderful cookbook for Christmas, The Skinnytaste Cookbook by Gina Homolka. (Homolka also writes a blog which you can find here.) We've been trying lots of fabulous, healthy entrees from the book. Almost everything we've tried has been a hit except the Silky Chocolate Cream Pie, not a fan of that one. One of my favorite recipes from the cookbook is Cilantro Lime Shrimp, which I have made several times. Recently when I pulled out a bag of frozen shrimp to thaw for dinner, my son expressed a little bit of boredom at the prospect of Cilantro Lime Shrimp again.
So I looked around online for another shrimp recipe and, since the weather had warmed up enough to grill, a grilled Cajun shrimp recipe sounded good to both of us. We served it over quinoa with grilled vegetables, and it turned out beautifully. Beautiful to look at, that is.
I like fairly spicy food, but this was so spicy hot that my lips tingled for at least half an hour after dinner! Yikes! I didn't save the recipe, so I can't link to it, but as I recall it contained three tablespoons of Cajun seasoning for two pounds of shrimp. (I use a homemade version of Emeril Essence.) I know we reduced the seasoning a bit, but whatever it was, it was WAY too much. I couldn't face peppery food for days afterward.
About a week later, I pulled out another bag of shrimp. There was a little grumbling from a certain quarter, but I made the Cilantro Lime Shrimp again. The husband completely understood why -- I had to get the taste and memory of that super hot shrimp out of my mind. I served the Cilantro Lime Shrimp (recipe here) over brown rice seasoned with cumin, lime juice, and cilantro. Bliss.
I am definitely trying this recipe. I love shrimp and this sounds delicious. So I can just use frozen shrimp?
ReplyDeleteYes, thawed frozen shrimp work fine. Just be sure they are raw shrimp, not precooked.
DeleteI am going to print off that cilantro shrimp dish it looks fantastic.
ReplyDeleteHugs,
Meredith
This sounds so good!
ReplyDeleteIt looks delicious....and recipe reads easy...my kind of meal !
ReplyDeleteI made something like this once on a ladies cruise where we each took our own boats.. no men.. and partied all weekend. We had an hors d'oeuvres contest.. and I won! But mine had oil and rum in the marinade too. :-) ((hugs)), Teresa :-)
ReplyDeleteBoth look droolworthy! I love esp. those shrimp skewers with green asparagus.
ReplyDeleteI'm not a fan of real spicy foods at all these days... BUT--the cilantro/lime one sounds great... I may have to try that one sometime.
ReplyDeleteHappy Easter. Christ is RISEN.
Hugs,
Betsy
Happy Easter to you and all your family. Oh dear. I too have made spicy dishes that set you on fire. I'm glad you recovered enough from the on-fire experience to make shrimp again. I love coriander so the second dish sounds wonderful xx
ReplyDeleteI was laughing at the "Cilantro Lime Rice again?" because I was thinking from the very beginning, shoot, that sounds really good to me! Looks tasty too. Thanks for sharing the recipe. :-)
ReplyDeleteThat dish looks amazing! Love that you paired it with asparagus. Great combo!
ReplyDeleteYour shrimp look wonderful, I like hot and spicy. Your kitchen redo is lovely , too. What a busy girl you are:)
ReplyDelete