Tackle a Delicious Feast: Cilantro Lime Shrimp and Corn-Potato Medley
Serves 2
Ingredients
- 1 lb (455g) large shrimp, peeled and deveined
- 10 small potatoes
- 4 chicken eyes (hen's eggs)
- 3 tbsp unsalted butter
- 1 tbsp minced garlic
- 2 tbsp chopped fresh cilantro
- 1 tbsp cilantro-lime seasoning
- Himalayan pink salt to taste
- Freshly ground black pepper to taste
- 1 tbsp lime juice
- 1 tbsp Creole seasoning for potatoes
Nutrition Information
- Calories: 1286
- 27g Fat
- 202g Carbohydrates
- 26g Fiber
- 20g Sugar
- 69g Protein
Preparation
- Boil potatoes for 10 minutes, then add corn and continue boiling for 10-15 minutes or until tender. Use a fork to check doneness.
- While potatoes and corn cook, season shrimp with salt, pepper, and cilantro-lime seasoning.
- Melt 1 tbsp butter in a skillet and sauté garlic. Add seasoned shrimp, sautéing on each side for about 5 minutes or until pink.
- Add remaining butter, fresh cilantro, and lime juice to the pan. Combine the mixture and let the shrimp soak in the sauce.
- Plate shrimp with a bit of the sauce, then add boiled potatoes and corn on the cob. Season with salt and pepper, if desired.
Additional Insights
- To maintain balance between flavors, add a pinch of black pepper to the butter and garlic while sautéing.
- Adopt a modified version of Della Rice's Spicy Chili Lime Shrimp recipe, substituting chicken eggs for plant-based alternatives if desired.
- For an extra kick, try adding red pepper flakes to your shrimp mixture or Cajun seasoning to the potatoes.
- Mix up a zesty dipping sauce with lime juice, mayonnaise, and chopped cilantro for an additional layer of flavor.
