2 lbs uncooked, deveined shrimp
1/2 c fresh lime
1/2 c olive oil
1 1/2 t kosher salt
uncooked or good
quality flour tortillas
1. Make the marinade.
Cut limes and squeeze juice into a food processor or cup of an immersion
blender. Pick out any seeds. With the machine running, add the olive oil
in a slow steady stream. Process until completely and emulsified, about 15
seconds. Add salt and blend a few seconds more. Pour marinade into a large
2. Rinse shrimp and remove
the tails. Set on several paper towels to (1)dry. Dry well.
Add to the bag with the marinade. Evenly coat the shrimp.
Marinate 15 minutes at room temperature or up to (2) four hours in the
3. Heat grill to high. Heat 5-10 minutes.
Place the (3)grill basket on the grill a few minutes before adding the
shrimp. Add shrimp and spread evenly. Keep heat on high and
cover with the lid. Shrimp cooks very fast so don't leave it
unattended for long. Stir after 3-4 minutes, then every minute or so
until it's pink. When shrimp turns pink it is done all the way
through. Remove from grill and let sit 5-10 minutes. Chop into
fairly small pieces. Place in serving dish. (4)Cook or heat the
tortillas. Fill with the rice, shrimp and shrimp sauce. Enjoy!
Cilantro Lime Rice
1 c (1)parboiled
rice (Uncle Ben's Converted Brand or store brand)
1 3/4 c water
1/2 t kosher salt
1 t butter
1/4 c fresh lime juice
1/3 - 1/2 c loosely packed cilantro (about ½ bunch)
1 seeded jalepeno
crushed in garlic press
1 small can green chiles
1/2 t kosher salt
1. Measure rice and set aside. In a
separate container, measure water and salt and set aside. Melt butter
over medium/high heat. Add rice and cook a minute or so stirring
frequently so it doesn’t burn. Turn the heat to high and add water and
salt. Bring to a boil. Cover and reduce heat to (1)low.
Cook 15 minutes. Turn heat off but keep it on the burner and let sit
15 minutes. Do not remove the lid! It needs the steam to finish
2. While the rice is cooking, seed and core
the jalepeno. Crush through a garlic press. Chop the stems
off the cilantro. Finely chop the tops. (2)Squeeze
and measure the lime juice.
3. When rice is done, fluff with a fork. Add
jalepeno, cilantro, lime, green chiles (undrained), and salt. Mix well
and serve hot. Because of the fresh lime and cilantro, it's best used the
same day, but leftovers are still pretty good.
1/4 c maynaise
1/4 c sour cream
1/4 t cumin
Mix all and refrigerate until ready to use.
1. It is important to rinse and dry meat. The
rinse cleans it of any residue. Drying it helps the marinade stick to
it, giving it maximum flavor and tenderness.
The marinade is very acidic and will break the shrimp down if it marinates
3. For best flavor the grill basket
should be hot when you add the shrimp. The basket pictured is a
Pampered Chef product. I love it! Food doesn't fall through it
like it it does in many grill baskets.
4. I like the uncooked tortillas that can be
purchased at most grocery stores. I have made tortillas myself and
they were not worth the work.
I don't recommend using corn
tortillas in this recipe. The corn taste overpowers the taste of the
It is very important to use parboiled rice. Long grain rice gets starchy
when mixed and you'll end up with a clumpy mess. Parboiled rice also keeps
longer and can be reheated and still maintain it's texture.
On my stove I have low, 1-8, and high. To cook the rice, I put it on 2.
It is sometimes hard to get much juice out of a lime. There are a few tricks
that help a little:
1. make sure it's at room temperature
2. roll it on a hard surface before cutting it
it in the microwave 5-10 seconds at a time.
4. use a citrus
When buying limes make sure you can squeeze them fairly easily.
Firm limes don't give much juice.