Monday, January 30, 2012

Cilantro Lime Shrimp

I love shrimp cocktail. It's one of my favorite foods to eat, and they are quite possibly one of the fastest foods to cook.  I prefer to buy raw shrimp and cook them myself, I feel they just taste better that way, but if you don't want to do the actual cooking of the shrimp your seafood guy will steam them for you at no extra charge. All you have to do is ask! I know it takes a little more time than just buying the frozen pre cooked shrimp, but trust me it's worth the extra step to get that deliciously satisfying crunch when you bite into that shrimp.

Cilantro Lime Shrimp

4 Servings
6 WW Points Per Serving

2 Lbs Peeled and Deveined shrimp
1/2 Cup Cilantro Leaves
2 Cloves Garlic - Minced
1 Lime, Juiced and Zested
1 TBS Water
1 TBS Olive Oil
Salt and Pepper to Taste

Prepare a large bowl of ice and water and set aside. Rinse shrimp and place in a shallow pan. Add enough water to cover shrimp 1/2 way, cover and cook on high until shrimp just turn solid white and pink. Approximately 5 minutes (depending on the size of the shrimp). It's very important not to walk away while your shrimp are cooking because you want to take them out of the water just after they turn solid, otherwise you will overcook them and they'll taste rubbery.  When you take the shrimp out of the pan, put them in the ice water to stop the cooking immediately.

In a food processor combine your Cilantro, Garlic, Lime Juice, Lime Zest, Olive Oil, Salt and Pepper. Turn the processor on and add the water a little bit at a time until everything is able to move freely. You may or may not need more than the 1 TBS of water. Be careful not to add too much though, you don't want to dilute the flavors. 

Drain your shrimp from the water, pat dry and toss with your Cilantro Lime Dressing. You can serve immediately or place in the refrigerator to marinate.

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