Tag: cilantro lime

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

by Pam on January 30, 2013

This is an old recipe that was a huge hit with my family. I think it would be a great Super Bowl appetizer. If it’s too cold outside to grill, just cook the shrimp in a grill pan or skillet.

Originally posted on July 24, 2009 

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad[1], so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp – we gobbled them all up. I can’t wait to try the honey lime dressing with fish and chicken.

Combine the shrimp, olive oil, lime juice, minced garlic, cilantro, sea salt, and freshly cracked pepper together in a large zip lock bag and marinate in the refrigerator for 1 hour.

Add all of the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.

 



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Cilantro Lime Shrimp with a Honey Lime Dipping Sauce






Ingredients:

Shrimp Marinade:

25-30 shrimp
Juice and zest of 1 lime
2 cloves of garlic, minced
2 tbsp fresh cilantro, chopped
1 tsp olive oil
Sea salt and freshly cracked pepper, to taste

Honey Lime Dressing:

Juice of one lime
3 tbsp of vegetable oil
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
Dash of cayenne pepper

Directions:

Combine the shrimp, olive oil, lime juice, minced garlic, cilantro, sea salt, and freshly cracked pepper together in a large zip lock bag and marinate in the refrigerator for 1 hour.

Add all of the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Grilled Corn, Avocado and Tomato Salad (fortheloveofcooking-recipes.blogspot.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Santa Fe Turkey Stuffed Peppers

Santa Fe inspired stuffed bell peppers loaded with a zesty filling of ground turkey, corn, black beans, hot peppers and tomatoes, topped with melted cheese and scallions.

These were sooo good I heavily debated saving this recipe for the cookbook! They have just the right amount of kick, but you can certainly turn the heat up a bit more if you like.

High in protein and fiber, one serving filled me up with a side of sliced avocado and a little sour cream on top, but if you want more carbs, a side of cilantro lime rice[1] would be perfect!

Santa Fe Turkey Stuffed Peppers
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt) 

Ingredients:

For the filling:

  • 1/2 lb 99% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 3 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish
  • 1 tsp cumin
  • kosher salt to taste

For the peppers:

  • 3 red bell peppers, cut in half lengthwise
  • 1/3 cup reduced sodium, fat free chicken broth
  • 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
  • 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

References

  1. ^ cilantro lime rice (www.gordon-ramsay-recipe.com)

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