Recipe modified by Gretchen Wilson – August 18, 2010
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commentary-free and printer-friendly version of it, please click here.
Recipe originally published
by myRecipes daily e-zine “Dinner Tonight”.
There’s not much to this
dish. There are three basic ingredients:
CHILI powder, LIME, and SHRIMP. Shocking, right? I went through a period where all I wanted
was citrus in my food. (It was very
similar to my mushroom phase, which I’m still in, but not as intense as
before). I didn’t make any changes to
this recipe, I just elaborated on the ingredients and equipment needed.
My finished product:
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Picture published with recipe:
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I was really proud of the way
this dish turned out. Of course, it wasn’t
like I was making Baked Alaska, a soufflé or Coq au vin. There’s only 6 ingredients and it’s mostly sauté
and stir. But cooking shrimp takes
attention to detail or you could end up with little rubber pieces in sauce.
Assessment:
for more details about what my
ratings mean, go to Gretchen’s Rating System
Mess: EH –
I almost gave this a worse rating because I hate cleaning and peeling shrimp…
and in this recipe I had to do a pound and a half of it. I didn’t think it was fair though and went
with the “eh” rating instead. Other than
the shrimp, all you have to do is chop some green onions.
Start-to-Finish Time: MUCH LESS THAN AN HOUR – The longest task you’ll
have in this recipe is peeling the shrimp.
Find some helpers and it won’t take you long at all, but even by
yourself, it won’t take you too long if you buy deveined shrimp.
Prep Work: SLIGHT
BLOOD LOSS – You have to chop up the green onions and clean and peel
the shrimp. If you buy deveined and
peeled shrimp the day you cook, you will have barely any prep work to do.
Ease of Recipe: COOK IT IN MY SLEEP – There’s barely any work
to this dish. In fact, kids could
probably do everything but the light chopping and the 5 to 6 minutes of cooking
on a stove.
Overall: SORRY HONEY, NO LEFTOVERS – We talked about
this dish for a whole week after we ate it.
In fact, I went to have the leftovers a couple days later and they were
gone. I called my husband AT WORK
demanding to know if he took the rest without telling me. It was not one of my best days.
Recipe Information:
Time estimates are from
the original publisher of the recipe, not the length of time it took me to
create it. Look for my comments
below. Nutritional Information is based
on original recipe. Any changes I make
to reduce the caloric, fat, cholesterol or sodium content are not reflected in
the Nutritional Information.
Prep Time: 4 minutes
Cooking Time: 6 minutes
Servings: 4
Nutritional Information (1 cup)
- Calories 186
- Total Fat 7g (Saturated Fat 4g)
- Iron 4.3g
- Cholesterol 267mg
- Calcium 67mg
- Sodium 644mg
- Total Carbohydrate 2g
- Fiber .5g
- Protein 27.5g
There is no way you can peel and
devein a pound and a half of shrimp in 4 minutes. No way at all. Period.
Honestly, I think if you have 5 people helping you, there is no way you
could get it done in 4 minutes. You can
get 4 servings out of this recipe, but it isn’t much shrimp. If you have a serving with a salad and crusty
bread, it should round out your meal. I
served mine on a bed of wheat linguine the second time around as well. That definitely made it a hearty meal.
Then nutritional information
really couldn’t be changed much, although you could probably cut down on the
butter amount if you serve with pasta tossed in olive oil. Of course, I followed the recipe, so I didn’t
use this option at first, but you can try it if you want.
Ingredients:
Changes denoted by red text
Cooking spray
¾ cup chopped green onions,
divided
1½ pounds peeled and deveined
large shrimp
1 teaspoon chili powder
2 tablespoons fresh lime juice
(about 1 lime)
2 tablespoons butter
½ teaspoon salt
Ingredient Notes:
Green Onions – to get ¾ cup, you should use 5-6 large
green onions (which is usually a bunch)
Shrimp
- “Large” shrimp are considered to be 21 to 30 ct size shrimp.
- Buy frozen, deveined shrimp that you have to peel to save time, or to save even more time, visit the seafood counter of your grocery store the day of or the day before you are planning on cooking this dish and purchase deveined and peeled shrimp.
Equipment Needed:
Cutting board
Sharp knife
Juicer
Large skillet/Dutch oven
Large spoon
Equipment Notes:
Large Skillet / Dutch Oven – Make sure your skillet is large and deep or
you won't be able to fit all the ingredients in it. If you don’t have one that is deep, use your
Dutch oven.
Directions:
(1) Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray.
Be sure to remove the skillet AWAY
FROM THE FLAME before using the cooking spray.
Trust me on this.
(2) Add ½ cup onions; coat onions with
cooking spray. Cook 1 minute, stirring
occasionally.
Again, remove the skillet AWAY FROM
THE FLAME before using the cooking spray.
(3) Add shrimp and chili powder; cook 4
minutes or until desired degree of doneness, stirring occasionally. Remove from
heat.
Pay attention to the shrimp while
cooking. Make when they turn a light
pink and are opaque, they are done.
(4) Add lime juice, butter, and salt, and
stir until butter melts.
(5) Sprinkle with ¼ cup onions.
This was a great dish and I
enjoyed it with crusty bread, however, the second time I made it, I made some
wheat linguine, tossed it with olive oil and served it with the shrimp on top
of it. Of course, I still had the crusty
bread and salad, but the pasta seemed to make it more complete.
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