Whats on tonights Menu

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Only if it includes cilantro and it’s posted for everyone to see… C22…
.
?‍??️?

I've used this with both calamari & shrimp - excellent.
I also marinate overnight.
Enjoy.


Cilantro-Lime Shrimp or Squid w/Pasta

INGREDIENTS


1/4 c. extra-virgin olive oil
2 tbsp. lime juice
1 tsp. ground cumin
1 lb. shrimp, peeled and deveined
3/4 lb. spaghetti
4 tbsp. butter, divided
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/4 c. low-sodium chicken broth
1/4 c. white wine
1/4 c. freshly chopped cilantro
Lime slices, for serving
¼ teaspoon anchovy paste
1/4 teaspoon Cilantro-Lime-Black Pepper-Salt (if you have or can get - be careful it's salty)

DIRECTIONS

In a medium bowl, whisk together olive oil, lime juice, and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours.
Before cooking shrimp, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.
Cook shrimp: In a large skillet over medium heat, heat 2 tablespoons butter. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet.
Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes. Anchovy Paste, and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.
Add cooked pasta and return shrimp to skillet. Sprinkle lightly with cumin. Add 1 slice of lime – crush once in skillet. Add table spoon lemon juice. Toss everything together until evenly coated in sauce. Serve warm with cilantro and lime slices & shaved parmesan
 
I've used this with both calamari & shrimp - excellent.
I also marinate overnight.
Enjoy.


Cilantro-Lime Shrimp or Squid w/Pasta

INGREDIENTS


1/4 c. extra-virgin olive oil
2 tbsp. lime juice
1 tsp. ground cumin
1 lb. shrimp, peeled and deveined
3/4 lb. spaghetti
4 tbsp. butter, divided
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/4 c. low-sodium chicken broth
1/4 c. white wine
1/4 c. freshly chopped cilantro
Lime slices, for serving
¼ teaspoon anchovy paste
1/4 teaspoon Cilantro-Lime-Black Pepper-Salt (if you have or can get - be careful it's salty)

DIRECTIONS

In a medium bowl, whisk together olive oil, lime juice, and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours.
Before cooking shrimp, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.
Cook shrimp: In a large skillet over medium heat, heat 2 tablespoons butter. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet.
Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes. Anchovy Paste, and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.
Add cooked pasta and return shrimp to skillet. Sprinkle lightly with cumin. Add 1 slice of lime – crush once in skillet. Add table spoon lemon juice. Toss everything together until evenly coated in sauce. Serve warm with cilantro and lime slices & shaved parmesan

Sounds Delicious,
I love cilantro ?, Cumino too…
Over Rice, yum… in soft tortilla yum too… C22…
 
Uncle "G's" Chicken, Parsley & Cheese Meatballs w/side of Linguini (red sauce & shaved Parmesan)
Market Lady (yes - I know - can't explain it - but she's backkkkkkkkkk) Garlic/Rosemary Yeast Roll with Market Lady Garlic Butter
Glass of Red


Camera due on Monday so no pictures until then.
8-)
 

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