A friend of mine had a lime and a lemon tree that were just busting with ripe fruit. So we were trying every recipe we had that calls for either! Since shrimp was on sale this week, we decided to go with it, and tried this relatively easy recipe. It's kind of like scampi, but even better!
- 1/3 cup fresh lime juice (of course, we tried the fresh lemon juice too, but the lime was much better with the rest of this recipe)
- 1 stick chilled butter, cut into pieces
- 4 tablespoons chopped fresh cilantro
- 3 tablespoons corn oil
- 2 pound uncooked medium to large shrimp, peeled and deveined
Boil lime juice in heavy small saucepan over medium-high heat until reduced to 2 1/2 tablespoons, about 2 minutes. Remove from heat and whisk in 1/4 of the butter a little at a time. Set pan over low heat and whisk in remaining butter, a little at a time. (If sauce breaks down at any time, just remove it from the heat and whisk in a little more butter). Remove from heat and whisk in 3 tablespoons of cilantro.
Heat oil in heavy large skillet over medium-high heat. Add shrimp in batches and stir-fry until just opaque, about 3 minutes. Transfer shrimp to a platter and pour the sauce over it. Sprinkle with remaining cilantro and serve with hot steamed white rice and fresh asparagus.