Posted in Salad, Seafood, Appetizers, Secret Recipe Club, tagged shrimp, seafood, appetizer, lime, secret recipe club, cocktail on February 20, 2012 |
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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
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
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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Posted in Chicken, Comfort food, Main course, tagged butter, cardamom, chicken, cilantro, coriander, cumin, garlic, lime, tomatoes, whipping cream on August 6, 2010 |
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This is an absolutely delicious chicken dish; I just can’t stress that enough. Truly, this is one of my favorites. You can make it with or without the whipping cream or you can use half and half instead, I have made it either ways and it’s equally delicious. This dish is also great to make ahead of time, as a matter of fact, the flavors are more intense the following day. Try serving this with Jasmine Rice if you can find it at your local grocery store. Also, I cut back on the amount of butter. Come to think of it, should we still call this Butter Chicken then?
Chicken and spices
4 pieces Boneless, Skinless Chicken Breasts
5 Garlic cloves, minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon ground Coriander
1/4 teaspoon Cumin
1/4 teaspoon Cardamom
1 whole Lime, juiced
1 whole Onion, diced
2 tablespoon Butter
2 tablespoon Olive Oil
1 can (14.5 oz) Tomato Sauce
1 can (14.5 oz) Diced Tomatoes
a pinch of Crushed Red Pepper
1/2 cup Whipping Cream
1 bunch chopped Cilantro, to taste
Serve with Jasmine Rice
Simmering Butter Chicken
Cut chicken breasts into bite size pieces and place in a large zip lock bag or bowl. Add first 8 ingredients to the chicken and mix it up well. Marinate 12-24 hours in refrigerator.
Saute onion in butter and olive oil until soft. Add marinated chicken and cook 8-10 minutes over medium heat. Add tomato sauce, diced tomatoes and crushed red pepper. Simmer for 30 minutes over medium-low heat with the lid on. Add whipping cream and cilantro just before serving over Jasmine Rice.
Source: The Pioneer Woman, originally posted on Tasty Kitchen by lillieknits
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