Friday, December 20, 2013

Honey Lime Shrimp

This recipe is from the blog The Dough Will Rise Again. I found it while browsing Pinterest. I love shrimp! The honey and the lime caught my attention.

After a series of mishaps and I was able to eat, I thought it had a great taste. I served the shrimp over jasmine rice. Because didn't have red pepper flakes I used crushed red pepper in place of it and that seemed to be fine.

You'd think I'd forgotten how to cook! Maybe it's because I don't cook as much as I used to. The water in my rice overflowed so I had a nice starchy mess to clean up on the burner. Then I forgot to turn the burner off and then the rest of the rice nicely stuck to the bottom of the pan. That pan is definitely soaking for awhile. I guess I need to pay more attention when I'm in the kitchen!

Honey Lime Shrimp
The Dough Will Rise Again

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3T)
zest of one small lime, or half a large one
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag and close it up. Place in the fridge.

Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time so that all the shrimp stay evenly covered in the marinade.

When you're ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point).

Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan and serve immediately.

No comments:

09 10