Thursday, June 2, 2011

Grilled Shrimp with Cilantro

Time: 20 minutes
4 servings
2 lb shrimp, peeled or unpeeled
Olive oil or butter

Cilantro Salsa

1 c chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 Tbsp peeled and roughly chopped ginger
1 habanero or jalapeƱo 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

Grilling instructions
  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. 
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. ;)

Salsa instructions
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.
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

1 comment:

  1. Looks great! I have some cilantro from the farmers market so I think I will try this.