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Saturday, November 28, 2015
Chili Lime Shrimp
Chili Lime Shrimp Over Rice
1 Cup Minute rice
2 Cups Frozen Peas, thawed
3 Tbsp. Butter divided
1/4 Cup lime juice divided
1/2 tsp chili powder
1 lb. peeled and deveined cooked, or raw shrimp extra large
3 Tbsp chopped fresh cilantro, divided
Cook minute rice according to package directions, adding peas during last 3 minutes before rice is ready. Melt 2 tablespoons of butter in large nonstick skillet over medium-high heat. Add 2 tablespoons line juice and chili powder, cook until bubbly. Stir in shrimp and cook turning once until pink, if using raw, about 4 minutes. Remove from heat, stir in 1 table spoon of cilantro. Stir in remaining 1 tablespoon butter, 2 tablespoons cilantro, and 2 tablespoons of lime juice into hot cooked rice. Arrange rice on plates, Top with shrimp, drizzle any remaining sauce in skillet over shrimp.
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