Thursday, June 2, 2011
Grilled Shrimp with Cilantro
Time: 20 minutes
Makes 4 servings
2 lb shrimp, peeled or unpeeled
Olive oil or butter
1 c chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 Tbsp peeled and roughly chopped ginger
1 habanero or jalapeño pepper, stemmed, seeded, and roughly chopped, or dried red-pepper flakes to taste
1/4 c extra-virgin olive oil, (or corn or canola oil)
Fresh lime juice, salt, and pepper to taste
1. Make the Cilantro Salsa. Start a charcoal or gas fire (don't make it too hot), and position the grill rack at least 4 inches from the heat source. This can also be done in the oven on a grill pan.
2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.
Stove top instructions (this is what I did)
1. Heat olive oil or butter (1/4 - 1/2 cup) in a pan, add lots of garlic (2 Tbsp) and cilantro (2 tsp). Cook until pink, or heated through if you are using frozen shrimp like I did. ;)
1. Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.
2. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. Makes about 1 cup
Recipe posted by Emily from menshealth.com