DREAM DISHES | GARLIC CILANTRO LIME SHRIMP
☁️ 1 ½-2 pounds shrimp, tails removed
☁️ 1 bunch fresh cilantro, chopped, divided in half
☁️ ¼ cup olive oil
☁️ ½ yellow onion, chopped
☁️ 5 cloves garlic, chopped, or more to taste
☁️ 2 cups DATG Salsa (The Fighter recommended, but can use any flavor)
☁️ 1 bell pepper (any color) finely chopped
☁️ ¾ cup white wine
☁️ ½ tsp. cayenne pepper (to spice preference)
☁️ 1 teaspoon lemon juice, or to taste
☁️ 1 teaspoon lime juice, or to taste
☁️ Toss shrimp and half the cilantro together in a bowl.
☁️ Heat olive oil in a large skillet over medium heat; sauté onion until translucent, 1 to 2 minutes.
☁️ Add garlic and sauté just until browned and fragrant (1 to 2 minutes.)
☁️ Stir in salsa, red bell pepper, white wine, cayenne, lemon juice, and lime juice into onion mixture; bring to a boil.
☁️ Reduce heat and simmer, 5 to 10 minutes to cook off some liquid.
☁️ Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes.
☁️ Serve shrimp and liquid over rice and garnish with DATG tortilla chips, remaining cilantro, avocado and more lemon or lime juice to taste.
Yellow Rice (option, but really good)
☁️ 1/4 c unsalted butter - (½ stick)
☁️ 2 c long grain rice
☁️ 1-2 cloves minced garlic
☁️ 1 tsp salt
☁️ 1 tsp turmeric
☁️ 1 tsp garlic powder
☁️ 1/4 tsp paprika
☁️ 1/4 tsp chili powder
☁️ Pinch red pepper flakes
☁️ 4 c chicken broth (low sodium)
☁️ 2 stems cilantro
☁️ In a medium saucepan set over medium heat, add the butter. Once melted, add the rice and cook for 1 minute. Add the garlic, cook until fragrant, but not browned (2 mins)
☁️ Add the chicken broth, salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes and cilantro stems. Stir.
☁️ Turn heat to high and bring to a boil.
☁️ Then reduce heat to low put lid on and simmer for 15-18 minutes or until the liquid is gone.
☁️Remove from the heat and let sit, with the lid on for 10 minutes. Remove cilantro stems and fluff with a fork.
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