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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