Garlic Lime Shrimp
This versatile recipe works as an appetizer. Just mound the shrimp in a bowl and serve with toothpicks. Or serve as a main course over rice or noodles with steamed snow peas.
Servings: 50 pieces (4 main-course)
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 16 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | trace |
| fibre | 0 g |
| chol | 18 mg |
| sodium | 29 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 2% |
-
1 tbsp (15 mL) extra-virgin olive oil
3 cloves garlic, minced
1 tbsp (15 mL) grated lime rind
1/4 tsp (1 mL) each cayenne pepper and salt
1-3/4 lb (875 mL) large raw shrimp (about 50), peeled and deveined
1/4 cup (50 mL) white wine or chicken stock
2 tbsp (25 mL) lime juice
3 green onions, chopped
2 tbsp (25 mL) chopped fresh coriander
Preparation:
In large nonstick skillet, heat oil over medium heat; fry garlic, lime rind, cayenne pepper and salt, stirring occasionally, until aromatic, about 2 minutes.
Add shrimp; fry, stirring often, until slightly pink, about 3 minutes.
Add wine and lime juice; cook over medium-high heat, stirring, until shrimp are bright pink and almost no liquid remains, about 3 minutes. Toss with onions and coriander.
Source
Canadian Living Magazine: May 2004
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