Cilantro lime shrimp with coconut rice – townie
I mentioned on my other blog how a friend and I are splitting a share in a local CSA. One of the items in our share the past two weeks was cilantro. YUM! Go make this shrimp dish now. It was that good! Can’t wait to make it again!
cilantro lime shrimp
adapted from food.com
3 large garlic cloves, minced and mashed
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup orange marmalade
1/4 cup finely chopped fresh cilantro
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon fresh ground black pepper
1 lb large shrimp, peeled and deveined (20-24 to the pound)
1 Mix together garlic and 1 teaspoon salt.
2 Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
3 Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
4 Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
5 Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
6 Drain shrimp and gently pat dry.
7 Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
8 Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
9 Transfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
10 Garnish with cilantro and serve with dipping sauce.
Coconut Rice with Cilantro
adapted from skinnytaste
1 cup uncooked rice
1 cup lite coconut milk
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp sweetened grated coconut
3 tbsp cilantro
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 20 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.