Friday, February 26, 2010

Lemon & Cilantro Shrimp

Prep Time: 15 Min
Cook Time:  5 Min
Ready In:  20 Min

Servings 6


1 lb shrimp, peeled and deveined
1 lemon, zested
1 cup chopped fresh cilantro
2 T extra virgin olive oil
1 tomato, chopped
salt to taste
1 lemon, juiced
ground black pepper to taste

1. In a bowl, toss shrimp with lemon zest and cilantro to coat.

2. Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque, adding tomato the last minute. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.
3.  Serve mixed with thin spaghetti pasta or mixed greens.
*This was thrown together with ingredients I had on hand.  I wanted to fix a low-fat recipe that tasted good and this fit the bill.  Jeff said, "This tastes like something I would order at the Olive Garden."

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