As usual, I took my breaks from work today by surfing the various recipe websites that I frequent. I came across Marcus Samuelsson’s recipe for Chili Lime Shrimp. It looked good, but I’m not a big fan of yogurt based sauces – nor did I have any yogurt on hand. I liked the idea though so I decided to make a Mustard Chili Lime Shrimp.
½ pound jumbo shrimp, cleaned and cut into large pieces
1 tablespoons olive oil
¼ cup chopped onion
1 heaping tbs honey Dijon mustard
½ tsp chili powder (or more!)
1 jalapeno, small dice
juice of ½ lime
2 pita bread, each cut in half
4 large pieces of romaine
Season shrimp with salt and pepper. Mix mustard, chili powder, garlic powder and jalapeno in a small bowl. I had a little incident with the chili powder so it's possible I had more than 1/2 tsp in there!
Heat 2 tablespoons olive oil in a sauté pan on medium high heat. Add the onions and sauté for a few minutes. Add the shrimp and cook about a minute on each side.
Reduce heat to medium, add the mustard mixture and cook for about 2 minutes. The dijon is very aromatic and I definitely was excited to taste, but still one more step.
Add the lime juice and remove from heat. Stuff each piece of pita with romaine then add 1/4 of the shrimp mixture.
This recipe took less than 30 minutes (including the time it took to clean and cut the shrimp). Each your heart out Ms. Ray!
i want you here in PR now, so you can cook for me.
Lady T you'll be proud to know I just made this 2 nights ago. It was great but also affirmed my conclusion that you have a heavy hand with chili powder and even though I now love hot food, that I will always only add about half of what your recipes direct me too. I also used straight dijon mustard instead of honey dijon which may also have contributed to the spice factor but I liked it regardless. I'm digging deep in my pantry before i leave town on friday so i made lemony orzo w/parsley (from rachel ray, ha!) which I think complemented the kick of the shrimp really well. Definitely will be making it again!ReplyDelete