Monday, June 17, 2013

Cilantro Lime Mexican Bruschetta with Shrimp

This post could also be titled "Party In My Mouth".
The flavor combination of this recipe is the perfect blend of spice, zest, and tang.
Trust me, this one defiantly has a little kick. If you aren't the biggest fan of spice, I would recommend toning down the amount of jalapeño. 

I just happened across this recipe and it has instantly made the recipe hall of fame in our home.
This one is easy, tasty, and perfect for summer nights.
We ate with the window cracked and sounds of neighborhood kids streaming through the window.
Saturday, we wish you could have stayed forever.

Cilantro Lime Mexican Bruschetta with Shrimp
(recipe adapted from the one found here)

2 T. butter
1 lb. fully cooked frozen shrimp, thawed
2 roma tomatoes, chopped
1 small onion, chopped
3 cloves garlic, minced
1 jalapeño, minced
1 t. red pepper flakes
1/2 t. oregano
1/2 t. salt
1 t. black pepper
Juice and zest from one lime 
3-4 T. cilantro, chopped

Melt the butter in a medium skillet over medium heat.
Add the onions, garlic, and jalapeño and simmer until onions are soft and translucent.
Add the oregano, red pepper flakes, and tomatoes.
Simmer until tomatoes are soft (3ish more minuets).
Reduce heat to low and add the shrimp, salt, pepper, and lime.
Cook just until the shrimp and heated through.
Turn off the heat and stir in cilantro.
Serve straight from the skillet on slices of fresh baguette 

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