Jun 21 2008
South of the Border Shrimp
South of the Border Shrimp
Ingredients
½ cup butter or extra virgin olive oil
3 cloves garlic, minced
3 lbs medium shrimp, peeled and deveined
1 teaspoon corn starch
¼ cup lime juice
1 teaspoon salt
½ teaspoon chili powder
½ cup fresh cilantro, chopped
2 limes, cut into wedges
Directions
In a large skillet, melt butter on medium-low. Add garlic and shrimp and cook until shrimp turn pink, 3 or 4 minutes. Pour in cornstarch, working it into the butter to make a rue. Add lime juice, salt and chili powder, cook an additional 3 minutes.
Serves 6 - 8.
Serve with Classic Beans and Rice
Classic Beans and Rice
Ingredients
1 ½ white rice
1 ½ tablespoons extra virgin olive oil
1 large onion, chopped
1 small can Ortega chilis, chopped
3 teaspoons chili powder
1 teaspoon ground cumin
1 cup salsa
½ teaspoon salt
1 (15 oz) can crushed tomatoes
1 (16 oz) can kidney beans, rinsed and drained
Directions
In a large pot, cook rice according to package. In a skillet, heat oil over medium heat. Add onion, chilis, chili powder, cumin, salsa and salt. Cook, stirring until the onion is tender. Pour in tomatoes and kidney beans. Heat for another few minutes. Pour bean mixture into rice and mix thoroughly.
