A bag of frozen shrimp should be a household staple. You can defrost it in ten minutes, put together some of the quickest, tastiest meals ever, and you probably have everything you need in your kitchen right now to get dinner ready, stat. This recipe is soooo simple and so summery and great – shrimp, cilantro, lime & a little cumin – and you can serve it over pasta, rice, in a tortilla, or over quinoa dressed with spicy Thai peanut sauce, like we did. Shrimpy shrimp shrimp, how I love you so.
SHRIMP WITH LIME AND CILANTRO (serves 3)
– 1 lb. shrimp, peeled and deveined
– juice & zest of 2 limes
– handful of cilantro, chopped
– 1 tbsp. butter
– 2 garlic cloves, chopped
– 1 tsp. cumin
1. If the shrimp is frozen, thaw quickly by immersing shrimp in a bowl of super cold water, and changing the water approximately three times over 10-15 minutes. Rinse and pat dry.
2. Add shrimp to a bowl, then add the lime zest & cumin.
3. In a saucepan over medium heat, melt the tbsp. butter. Add garlic and stir until fragrant, approx. 90 seconds.
4. Add shrimp to the pan and cook, approx. 2-3 minutes on each side. Don’t over cook!
5. Remove from heat, stir in lime juice and cilantro, mix well.
6. Spoon shrimp over whatever you’re serving this with, add lime slices for garnish, enjoy.
The incomparable Caravia’s does just about everything perfectly. Their food is amazing, their produce is the best/most organic you can find in the area, everything is selected with care and detail, and the health inspector, while visiting, told them “If every place was this clean, I’d be out of a job”. Oh, and it’s a family-run business (by one of my favorite families of all time) and you should go there immediately, if not sooner.
Anyway, they make a ton of awesome food, but one of my favorites is their black bean and cilantro hummus. I tried to duplicate it, but I’ll admit a loss when I meet one – theirs is still better. So the next time you visit Clarks Summit, pick some up. If not, this will do as a substitute!
BLACK BEAN AND CILANTRO HUMMUS (makes enough for a party-size serving)
– 1 BPA-free can of chick peas (also called garbanzo beans)
– 1/2 BPA-free can of black beans
– approx. 3 tbsp. cilantro
– 1/4 C. tahini
– 1/4 C. EVOO
– 1/4 – 1/3 C. chicken (or vegetable) broth
– juice of 1 lime
– 1 tsp. cumin
– kosher salt to taste
1. Drain and rinse the black beans and the garbanzo beans. Add the garbanzo beans to a bowl, set the black beans aside for later.
2. In the bowl with the chick peas, add the tahini, EVOO, 2 TBSP of cilantro, cumin and kosher salt. Mix it all together pretty well.
3. Add the mixture to a food processor, pulse it until it’s combined.
4. Little by little, add the broth – continuing to pulse the mixture – until it’s pretty light and fluffy.
5. Put the mix back in the bowl, stir in the 1/2 can of black beans and the remaining 1 TBSP of chopped cilantro. Mix it all together and refrigerate. Serve with chips, veggies, pretzel chips, or even use it as a sandwich spread.
So we’ve talked about my avocado obsession, right? I could eat them all day long. Not only are they delicious, but they’re so good for you, and there are a million articles about how they promote heart health, blood sugar regulation, even anti-cancer benefits! Also, according to this site, the avocado is “colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin.”, which totally makes sense. Ha. The Alligator Pear.
Anyway, this guacamole recipe is super easy and perfect with Pretzel Crisps, which we should basically buy stock in at this point, because we go through so many of them on a weekly basis. It’s also a great topper for turkey tacos, which are up next.
(serves 4 regular people, or 2 people who live in this house and really love guacamole)
4-5 cherry tomatoes, seeded and diced
1/4 of a large vidalia onion, diced
cilantro (approx. 2-3 tablespoons)
juice of 1 lime
kosher salt to taste
1. Peel and dice the avocados. I’ve found that an easy way to do this is right in the avocado half itself (see the dice in the avocado half in the picture above?). Then just run a knife around the edge and the diced pieces should kind of just squeeze out into the bowl. Mash this gently with a fork. As you add the other ingredients, the avocado will continue to get smoother, so it depends on how chunky you like your guac.
2. Add the lime juice (this will also prevent the avocado from browning) and the kosher salt, so the salt can kind of blend with the acid in the lime juice.
3. Add the diced tomato and onion (try to make these pieces the same size) and cilantro, mix everything together. Adjust seasonings and enjoy!