Post by Chris in NM on Aug 9, 2007 7:13:13 GMT -6
Quick SW Shrimp w/ Chile Lime Salsa
1 pound uncooked shrimp, peeled, de-veined, tails intact
Crisco® 100% Extra Virgin Olive Oil No-Stick Cooking Spray
Juice of 2 limes, divided – that’s one of those little plastic thingies with real lime juice!
1 teaspoon chili powder
Salt and pepper to taste
1 cup red onion, finely chopped – I mixed with sweet onion
1 - 2 jalapeño peppers, seeded and finely chopped – had none, so used 1 small can, drained, Hatch green chilis
1 large tomato, seeded and finely chopped – I used 1 can petite diced tomatoes
1/4 cup fresh cilantro, finely chopped
Hot, cooked pasta or white rice as an accompaniment – I made white rice
Place shrimp in a medium mixing bowl.
Spray shrimp lightly with 100% extra virgin olive oil no-stick cooking spray.
Add half the lime juice; sprinkle with chili powder and salt and pepper to taste; toss to coat. Set aside.
Place a large sauté pan, generously sprayed with 100% extra virgin olive oil, over medium-high heat.
Sauté onion and jalapeño peppers for about 2 minutes.
Add shrimp; sauté for 2 minutes or until just opaque in center.
Stir in tomato, cilantro and remaining lime juice. Cook for 1 minute more. Season to taste with additional salt and pepper. Serve immediately over cooked pasta or white rice.
1 pound uncooked shrimp, peeled, de-veined, tails intact
Crisco® 100% Extra Virgin Olive Oil No-Stick Cooking Spray
Juice of 2 limes, divided – that’s one of those little plastic thingies with real lime juice!
1 teaspoon chili powder
Salt and pepper to taste
1 cup red onion, finely chopped – I mixed with sweet onion
1 - 2 jalapeño peppers, seeded and finely chopped – had none, so used 1 small can, drained, Hatch green chilis
1 large tomato, seeded and finely chopped – I used 1 can petite diced tomatoes
1/4 cup fresh cilantro, finely chopped
Hot, cooked pasta or white rice as an accompaniment – I made white rice
Place shrimp in a medium mixing bowl.
Spray shrimp lightly with 100% extra virgin olive oil no-stick cooking spray.
Add half the lime juice; sprinkle with chili powder and salt and pepper to taste; toss to coat. Set aside.
Place a large sauté pan, generously sprayed with 100% extra virgin olive oil, over medium-high heat.
Sauté onion and jalapeño peppers for about 2 minutes.
Add shrimp; sauté for 2 minutes or until just opaque in center.
Stir in tomato, cilantro and remaining lime juice. Cook for 1 minute more. Season to taste with additional salt and pepper. Serve immediately over cooked pasta or white rice.