Shrimp with Cilantro Vinaigrette

Appetizers

Main Course

Serves 2 - 4

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

For the Shrimp:

olive oil or butter, as desired
1 pound medium Louisiana shrimp, headed, peeled and deveined
1 tablespoon coarsely chopped garlic
salt and pepper, to taste
lime wedges, for garnish
minced cilantro for garnish

For the Vinaigrette:

1 bunch cilantro, rinsed and stemmed
1 hot pepper, coarsely chopped (remove seeds for lower heat)
2 cloves garlic, coarsely chopped
1 tablespoon honey or agave nectar
juice of 1 lime
1 cup olive oil
1/3 - 1/2 cup cane or champagne vinegar
salt and pepper to taste

Shrimp with Cilantro Vinaigrette

Click image to enlarge.

Method:

For the shrimp:

Heat oil or butter in a heavy pan over medium-high heat. (Use your judgment; more butter is delicious, less oil is lower calorie.) Add the shrimp in one layer and cook for two minutes, shaking the pan occasionally. Turn the shrimp and add the garlic, salt, and pepper. Cook for 1-2 minutes more, until the shrimp are just done. Remove to a platter.

For the vinaigrette:

Place all ingredients except salt and pepper in the bowl of a blender or food processor and process until all ingredients are finely chopped. Add salt and pepper to taste.

To serve, toss shrimp with enough vinagrette to lightly coat. Garnish with cilantro and lime wedges.

Or toss a mixed green salad with the vinaigrette and top with sautéed shrimp.