I get so excited when I find simple recipes that don’t taste simple!
There are times I do not mind spending 1 hour + in the kitchen on one meal but I must admit, those times are getting fewer and fewer. The problem is that I miss all the goodness of those hours slaving away in the kitchen. So when I run across recipes that give me both yummy and quick – I’m sold!
Garlic Cilantro Shrimp
- 1 cup fresh cilantro, chopped
- 1 head of garlic, roasted (directions below)
- Juice of 1 lime
- 1 Tablespoon dry white wine
- 4 Tablespoons olive oil, divided
- 1 Tablespoons chili sauce
- 2 tablespoons butter
- 1 lb shrimp, peeled and deviened
- salt and pepper
- 3-4 cups jasmine rice, cooked
In a large bowl, combine roasted garlic (squish it out of the head of garlic), lime juice, wine, 3 tablespoons olive oil and chili sauce. Whisk until smooth.
Stir in cilantro, mix well.
Pat shrimp dry and season with salt and pepper.
In a medium skillet, heat 1 tablespoon olive oil and butter over medium high heat. Add shrimp and cook on both sides for 2-3 minutes each or until cooked through.
Remove from pan and stir into cilantro mixture until well coated.
Serve over Jasmine rice with garlic bread.
Preheat oven to 400º. Trim the top off a head of garlic (leaving it intact). Place on a piece of foil and drizzle with olive oil. Wrap foil up around the garlic, place in baking dish and cook for 45 mins. Remove from oven and let cool. You then should be able to pick up garlic and squeeze it out the top of it’s shell.