By Wendy Lechner, Emerald Coast Olive Oil
Fresh and tasty, our Coconut Lime Shrimp recipe will give you a delightful escape from the winter blues. Plus, it’s a great way to get healthy with 100% extra virgin olive oil and all-natural balsamic vinegar. Pick up some oil and vinegar at Emerald Coast Olive Oil and some fresh shrimp at one of our local fish markets. Then, cook up a batch of these shrimp and dream of summer.
Emerald Coast Olive Oil is in Destin and Panama City Beach. www.EmeraldCoastOliveOil.com
Coconut Lime Shrimp
1 lb. peeled and deveined shrimp, fresh or frozen
1/2 cup Coconut Balsamic Vinegar
1/2 cup Persian Lime Olive Oil
1 teaspoon garlic, minced
1/2 teaspoon crushed red chili flakes
1 tablespoon cilantro or parsley, minced
1 tablespoon fresh lime juice
Salt and pepper, to taste
2 tablespoons more Persian Lime Olive Oil
Cream cheese
Crackers or cucumber rounds
Combine all the ingredients through the salt and pepper in a non-reactive bowl. Cover and refrigerate for 20 minutes. Remove from the refrigerator and drain. Lightly pat dry.
In a medium skillet, add 1 tablespoon of the remaining olive oil and the shrimp. Saute about 1-2 minutes per side, just until opaque. You might need to do this in two batches. Let cool to room temperature.
Spread a little cream cheese on a cracker or cucumber round and top with the shrimp.
Makes about 20, depending on size of shrimp.
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