Cilantro Lime Shrimp with Tomatoes

This dish was awesome!  The flavors of the sauce were phenomenal.  I served the shrimp over whole wheat couscous.  Basically, I was a huge fan of everything.  It was really quick to make too, which was an added bonus.  I pinned this recipe almost 7 months ago.  Shrimp was on sale recently at my Stop & Shop, so I decided it was finally time to give this dish a try.  It was definitely worth the wait!

I used raw frozen shrimp.  If you are using fresh, then you can skip these first steps…

  • Place the shrimp in a colander.
  • Run cold water over the shrimp for several minutes, tossing every now and then, until defrosted.

  • Place the shrimp on a paper towel lined plate.

  • Cover with another paper towel, pressing down to absorb the water.
  • Set aside and let dry.
  • Once dry, remove the shells.  (Leave the tails on though.)

Meanwhile, start on the sauce…

  • Chop up 1 onion, 1 jalapeno, 3 cloves of garlic, 2 roma tomatoes, and some cilantro.

  • Heat a skillet over medium-high heat.
  • Add 1 tablespoon each of EVOO and butter.

  • Once the butter is melted, add the garlic, onion, and jalapeno.

  • Cook, stirring ever so often, until the veggies have softened (about 6 minutes).
  • Add 1/2 teaspoon oregano.

  • Sprinkle in 1/4 teaspoon crushed red pepper flake.

  • Stir to combine and cook for about 4 minutes.

  • Add the tomatoes.

  • Stir and cook until the tomatoes have softened, about 3-5 minutes.

  • When the tomatoes have softened, add the shrimp.

  • Add the zest of a lime.

  • Then, add the juice from the lime.

  • Season generously with salt.

  • Then, add a good amount of pepper.

  • Cook until the shrimp are opaque.

  • Remove from the heat and add the cilantro.

As I mentioned earlier, I served over whole wheat couscous, but you could also serve over rice or just with a big old piece of crusty bread.  However you do it, I know you will enjoy!

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