GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME
Garlic shrimp cooked in a creamy cilantro lime butter sauce. Serve this as an appetizer, with pasta, over rice or in tortillas for tacos. The recipe is easy to adapt. Swap lime for lemon and try other tender herbs like parsley, dill, basil or tarragon in place of cilantro.
Provided by Adam and Joanne Gallagher
Categories appetizer, main meal
Time 20m
Yield Makes 1 pound shrimp (16 to 20 shrimp, depending on size)
Number Of Ingredients 8
Steps:
- Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
- Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
- Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
- Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
- Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
- Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
- With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
- Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.
Nutrition Facts : ServingSize 1/4 pound, Calories 193, Protein 23.6 g, Carbohydrate 5.2 g, Fiber 1.2 g, Sugar 1.4 g, Fat 9.4 g, SaturatedFat 5.5 g, Cholesterol 205.4mg, Sodium 284.9 mg
CACTUS SHRIMP WITH CACTUS-LIME-BUTTER SAUCE
Make and share this Cactus Shrimp With Cactus-lime-butter Sauce recipe from Food.com.
Provided by Molly53
Categories Peppers
Time 45m
Yield 4 appetizers, 2 serving(s)
Number Of Ingredients 12
Steps:
- Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
- Set aside 1 cup puréed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
- Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
- Place mixture in a medium-size bowl, add 1 cup puréed tunas, and mix well.
- Chill.
- Dust shrimp with cornstarch.
- Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375°) until golden brown, frying only 3-4 at a time.
- Drain well.
- For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
- Cook over medium heat until wine is almost gone.
- While the wine is reducing, zest the lime; set zest aside.
- Juice the lime; set juice aside.
- When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
- Lower heat, and simmer for 3-5 minutes.
- Remove from heat for about 5 minutes.
- While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
- Strain through a fine sieve.
- Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again.
- Fold in the remaining 1/4 cup cactus fruit purée.
- Yield: Enough sauce for Cactus Shrimp.
Nutrition Facts : Calories 840, Fat 60.4, SaturatedFat 36.6, Cholesterol 335.6, Sodium 206.9, Carbohydrate 47.4, Fiber 10.6, Sugar 1, Protein 26.8
SHRIMP CAKES WITH CACTUS STRIPS IN GUAJILLO SAUCE
Be sure to put guajillo chiles, ground dried shrimp and cactus strips on your grocery list to make this saucy and flavorful dish.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cover chiles with hot water; let stand 15 min. Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender. Add dressing, onion and 1 Tbsp. ground shrimp; blend 3 min. or until smooth. Pour into large saucepan; bring to boil. Stir in cactus strips; cover. Simmer on medium-low heat 15 min.
- Heat oil to 375ºF in medium skillet. Mix remaining ground shrimp and cracker crumbs in large bowl; set aside. Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined. Gently stir half the egg mixture into shrimp mixture. Repeat with remaining egg mixture.
- Cook 4 shrimp cakes at a time in hot oil 45 sec. on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake. Drain on paper towels. Add to sauce in saucepan; cook 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
SHRIMP AND NOPAL CACTUS SALAD
Provided by Terry Conlan
Categories Salad Garlic Onion Tomato Appetizer Feta Shrimp Radish Summer Chill Healthy Cilantro Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 (1-cup) servings
Number Of Ingredients 14
Steps:
- Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.
LIME BUTTER SAUCE
It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is - it works perfectly with the grilled salmon and the grilled corn - you'll want to make it for a whole host of your summer favorites.
Provided by Ian Knauer
Categories Blender Dairy Garlic Vegetarian Quick & Easy Lime Summer Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
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