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Archive for February 20th, 2012

Shrimp And Lime Cocktail

Guess what time it is? It’s Secret Recipe time!

This months assignment for the Secret Recipe Club was for me to go sneak around A Spoonful of Thyme’s food blog. The site belongs to Kate who is a seasoned traveler (I’m a little jealous here) and her lovely food blog is filled with many, many delicious savory and sweet recipes. Usually I am tempted to go for the sweet recipes but Kate has numerous wonderful shrimp dishes and shrimp is what was on my mind that particular day. And so I pondered for a while over the shrimp dishes and finally settled on this Shrimp and Lime Cocktail.

This shrimp cocktail is a zesty little dish and it’s quick and very easy to prepare. The combination of the tangy lime, sweet ketchup with a little heat from the hot sauce is delicious. The only thing I did differently was to serve it on a bed of baby spinach or even better you could also use finely shredded lettuce. Thanks Kate for sharing your wonderful recipe with all of us :)

Ingredients:

1 lb large peeled and deveined shrimp

1 teaspoon grated lime peel

1/4 cup lime juice

1/4 cup dry white wine

1/2 cup ketchup

a dash of hot sauce (optional)

baby spinach or shredded lettuce

Directions:

Cook peeled and deveined shrimp for 3 minutes or until pink, careful not to over-cook. Place in refrigerator to cool.

Using a microplane, grate the green outer layer of the lime and place in a small bowl. Juice the lime and pour juice over the grated peel. Add wine, ketchup and hot sauce (if desired) to lime juice/peel, stir to combine. Pour liquid over shrimp and stir to cover shrimp. Place shrimp back into refrigerator and marinate for at least 3-4 hours, preferably overnight. Serve shrimp cold on a bed of baby spinach or shredded lettuce. Enjoy!

Source: adapted from A Spoonful of Thyme

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