Masala is an Indian spice blend that is warm, bold, and often spicy. The avocado is silky and pairs well with the heat from the spice rub. Enjoy as an appetizer or as an entree over rice.
Ingredients:
1 t cayenne pepper
1 t turmeric
1 t sea salt
1 1/2 # shrimp
1 T vegetable oil
1 lime, cut into eighths
cilantro
1 avocado (small diced)
Combine the cayenne, turmeric, and salt. Rub the spice mixture onto the shrimp and set aside for 15-20 minutes. Heat the oil in a large saute pan over medium high heat. Fry the shrimp in the oil until they loose translucency, about 1-2 minutes per side. Garnish with the avocado and cilantro. Serve the limes on the side.
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Tuesday, September 15, 2009
Thursday, May 21, 2009
Shrimp skewers with Mango Sauce
Here is a very easy dinner dish that packs a lot of flavor. If you don't enjoy shrimp feel free to substitute chicken or pork.
Ingredients:
1 1/2 cups cherry tomatoes
1 pound peeled, deveined large shrimp
1 medium red onion, cut into 1 1/2-inch pieces
1 medium green pepper, cut into 1 1/2-inch pieces
olive oil
1/4 cup fresh lime juice, divided
1/4 t black pepper
1/8 t salt
1/2 cup mango chutney
1/4 cup chopped green onions
2 T soy sauce
1 garlic clove, minced
skewers
Fire up the grill to medium high heat. Cut the red onion and pepper to about a 1/2 inch dice. Skewer the tomatoes, shrimp, onion and peppers alternately. Drizzle the skewers with olive oil and about 2 T of lime juice. Season with salt and pepper. Place skewers on the grill and cook until the shrimp are opaque. (about 4-5 minutes) In a bowl mix together the remaining lime juice, salt, black pepper, mango chutney, soy sauce, garlic, and chopped green onions. Reserve sauce in the refrigerator until use. Serve skewers over rice with the mango sauce.
Bon Appetit
Ingredients:
1 1/2 cups cherry tomatoes
1 pound peeled, deveined large shrimp
1 medium red onion, cut into 1 1/2-inch pieces
1 medium green pepper, cut into 1 1/2-inch pieces
olive oil
1/4 cup fresh lime juice, divided
1/4 t black pepper
1/8 t salt
1/2 cup mango chutney
1/4 cup chopped green onions
2 T soy sauce
1 garlic clove, minced
skewers
Fire up the grill to medium high heat. Cut the red onion and pepper to about a 1/2 inch dice. Skewer the tomatoes, shrimp, onion and peppers alternately. Drizzle the skewers with olive oil and about 2 T of lime juice. Season with salt and pepper. Place skewers on the grill and cook until the shrimp are opaque. (about 4-5 minutes) In a bowl mix together the remaining lime juice, salt, black pepper, mango chutney, soy sauce, garlic, and chopped green onions. Reserve sauce in the refrigerator until use. Serve skewers over rice with the mango sauce.
Bon Appetit
Friday, May 1, 2009
Cilantro Lime Grilled Shrimp
Everyone seems to love this dish whenever I make it. Try it out and let me know what you think. It would be great for Cinco de Mayo or any other occasion.
Marinate one pound of peeled and deviened shrimp in 1/2 cup grapeseed oil, 3 limes zested and juiced, 1/2 red onion small diced, 4 garlic cloves diced and 1 cup of fresh cilantro fine diced. Marinate for one hour. Grill and serve. Squeeze fresh lime juice over shrimp for extra flavor and enjoy.
Marinate one pound of peeled and deviened shrimp in 1/2 cup grapeseed oil, 3 limes zested and juiced, 1/2 red onion small diced, 4 garlic cloves diced and 1 cup of fresh cilantro fine diced. Marinate for one hour. Grill and serve. Squeeze fresh lime juice over shrimp for extra flavor and enjoy.
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