Monday, April 4, 2011

Chile Lime Shrimp

I made this recipe a few weeks ago and promised the recipe to some friends, so here it is:

2 pounds medium, uncooked shrimp, peeled and deveined
2 Tbsp cornstarch
6 Tbsp olive oil
4 cloves of garlic, minced
2 fresh red chile peppers, seeded and sliced
2 tsp brown sugar
juice from 2 limes (about 4 Tbsp)
zest from 1 lime

1) Heat the oil in a large skillet over medium high heat.  Add the chile peppers, garlic, and shrimp and cook until the shrimp are just opaque and the garlic and peppers have softened.
2) Add the brown sugar, the lime juice and lime zest.  Make a slurry by mixing the cornstarch with the water.  Slowly, add the slurry to the pan, stirring as you do.
3) Let simmer for 2 minutes, or until slightly thickened.
4) Serve immediately.

I like this best served over rice, with extra lime wedges on the side.  Enjoy :)

No comments:

Post a Comment