Seafood Starter In A Lime Cilantro Sour Cream Sauce

SEAFOOD STARTER IN A LIME, CILANTRO, SOUR CREAM SAUCE

Steps:

• Marinade -- In a large bowl, add the salt, onions, lime juice, fish and shrimp and let marinade about 10-15 minutes, no more. The lime juice will actually start to cook the fish. Drain well. Reserve the onions.
• Saute -- In a large saute pan, add 2 tablespoons butter and melt on medium high, then add the garlic and cook 1 minute until the garlic starts to brown. Now, pick out the fish and shrimp from the marinade and add to the saute pan with the garlic and cook 2-3 minutes until lightly brown, just a couple of minutes, don't over cook. Remove to a platter and cover with foil.
• Sauce -- Now, to that same saute pan, add the wine to deglaze and cook 1 minute on medium high until it slightly reduces. Next, add the onions that you reserved along with the remaining butter and cook another 5 minutes until slightly soft on medium. Then reduce to medium low and add in sour cream, cilantro, pepper and chili powder (use as much chili powder as you like to taste). Don't let it come to a boil, as sour cream will curdle.
• Finish -- Add the fish and shrimp back in and cook just to reheat, 1-2 minutes is all.
• Serve -- In a small salad bowl with a couple of slices of toasted baguettes, add some of the shrimp and fish sauce and garnish with a squeezed lime wedge. Very simple and very good.
• To me this is just a nice starter to a dinner. A little seafood in a rich sauce with the baguettes just makes this really unique. Some roasted citrus chicken, Caribbean style rice, fresh fruits would be a perfect compliment to this starter.

SHRIMP TACOS WITH CILANTRO-LIME SOUR CREAM

Steps:

• In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
• Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
• Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
• Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
• Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream. Serve.

SMOKED SALMON WITH CILANTRO CREAM

Steps:

• Finely chop cilantro and in a small bowl stir together with sour cream, lime juice, coriander seeds, and salt and pepper to taste. Arrange salmon on a platter and serve with cilantro cream and bread. Garnish salmon with lime halves.