Restaurant: Tenth Street Basque Cafe
Chef: Dallas
Seafood: shrimp
Produce: lime, cilantro
Seasonings: salt, pepper
Other: honey, olive oil
Cooking Method: stovetop
Serves: 6
Chef's Tips: Make the Cilantro Lime Sauce first so that the flavors can meld while you are preparing the shrimp. You will love this sauce. It is tasty and a beautiful color. We use this sauce on all kinds of things from fish cakes to fried cheese. It’s also good on tacos. Try it on fruit salad. It has great flavor and color. Put it in a squeeze bottle and embellish (nap) plates and food.There are two ways to prepare the cilantro lime sauce, the easy way and the hard way.
Cilantro Lime Sauce ( the "hard" way) - Ingredients:
Makes 1¼ cups
1 cup olive oil
4 whole limes
1 cup fresh cilantro
2 Tbs honey
1 tsp salt
Salt and pepper to taste
Procedure for the "hard" way:
Place the oil, the zest of 2 limes, and the juice from all four limes in a food processor. Add cilantro, salt, and honey. Process for 1 minute or until the cilantro is finely chopped and everything is well blended. Set aside for flavors to meld and store in refrigerator until needed.
Cilantro Lime Sauce ( the "easy" way) - Ingredients:
Makes 3 cups
1 cup olive oil
1 small frozen can of limeade
1 cup fresh cilantro
1 tsp salt
Procedure for the "easy" way:
Put everything in a food processor. Wiz it up. That was easy!
Shrimp Ingredients:
1 pound shrimp, cleaned and deviened
2 Tbs olive oil
1 tsp chopped cilantro
Salt and pepper to taste
3 Tbs crushed and chopped garlic
Zest and juice from 2 limes
Shrimp Procedure:
Clean the shrimp under cold running water by grasping the legs and pulling away from the body. The shell should easily pull away. Take a sharp knife and insert in the body just above the main vain. Follow the vain with the knife and wash the vain away with the water. Drain the water from the shrimp and pat dry with a paper towel. The shrimp can be cooked as is or skewered with bamboo skewers.
Heat the oil over medium heat in a large skillet. Add the garlic and cook until it starts to release its oils and becomes fragrant. Add the shrimp until it just starts to become pink on both sides. Remember when cooking any fish or shellfish, less cooking is always best. Add the cilantro, lime zest and juice and salt and pepper to taste. Toss all together. Remove from the skillet and set aside on a warm platter. If you allow the shrimp to stay in the hot pan it will continue cooking and will be over cooked.
Nap the plate with the yummy cilantro and lime sauce, arrange the shrimp on the serving platter on top of the napped plate and generously spoon more of the lime sauce on to the top of the shrimp. Serve immediately.
Restaurant: Tenth Street Basque Cafe, 249 Tenth Street in San Miguel, California 93451
Recipe Type: Authentic
Recipe Author: Chef Dallas
Book: Never Cook Bacon Naked
Book Author:
Publisher:
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.nevercookbaconnaked.com/shrimp%20and%20lime%20cilantro
%20tapas.pdf
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