Breaking Bread: Sauteed Argentine Pink Shrimp
Jun 01, 2015 04:30AM
● By Jason Huddle
Sauteed Argentine Shrimp
cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!
Sauteed Argentine Pink Shrimp
2 pounds jumbo Argentine pink shrimp, peeled and deveined (can use other fresh shrimp if not available)
2 teaspoons butter
1/3 cup olive oil
2 tablespoons finely chopped fresh cilantro
1/4 cup fresh lime juice (2-3 limes)
Salt and fresh cracked pepper
1 tablespoon fresh garlic, minced (3-4 cloves)
1/2 teaspoon crushed red pepper, if desired
In a large saute pan, over medium heat, melt butter with olive oil until butter is foamy. Add in the shrimp and cook for 3 to 4 minutes until slightly firm. Add in cilantro, lime juice, salt, pepper, fresh garlic and crushed red pepper. Toss all ingredients together and serve over couscous, quinoa or rice, or alongside a leafy green salad. A fast and delicious summertime entree – great cold over leafy greens the next day for lunch, too! Serves 4.