We headed south of the border (figuratively) this Sunday for a mix of spice and heat. Border-style shrimp is an easy 15 minute dish that calls for most of the ingredients you typically have in your kitchen (or at least I do).
The only change we make to the recipe is to add 1/2 tsp of hot sauce (we use Cholula which isn't very spicy at all). We may experiment in the future with more potent hot sauces since we love it spicy. We've only made this twice and both times made it with the corn muffins but this dish has enough sauce to put over a bed of rice. The rice would soak up the leftover sauce nicely. We also take the tails off of the shrimp before adding them into the skillet, it's easier than having to do it afterward once they are covered in sauce.
As of today's post, 27 people gave this an average rating of 4 out of 5.
As for corn muffins with jalapenos and lime butter, we throw in a little extra jalapeno love because (as we all know by now) we like it spicy. The recipe even suggests using habaneros in place of jalapenos and we might just do that next time. I have most of these ingredients in my house on a regular basis so it wasn't a big trip to the grocery to make this dinner. Here's a tip I got from CL: If you have a recipe that calls for buttermilk, instead of throwing the rest out or trying to make 4 other recipes using buttermilk, you can freeze it! Such an awesome tip. Now I just thaw it out the night before I am going to make a recipe that calls for buttermilk. Otherwise we follow the recipe exactly. This time, we didn't make the lime butter. The first time I made it, it did not turn out well and was a bit of a disaster. I don't really think that it added that much for the effort. But you are more than welcome to try it and see if you like it. :)
As of today's post 11 people gave it an average rating of 4 out of 5.
Recipe by Cooking Light, December 2003
Yield: 4 servings (serving size: about 1 cup shrimp)
- Cooking spray
- 1 1/2 cups chopped white onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped green onions
- Lime wedges (optional)
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
- 266 (30% from fat)
- 9g (sat 4.1g,mono 2.1g,poly 1.4g)
- Fiber: 1.8g
- Corn Muffins with Jalapeños and lime butter
- Recipe by David Bonom, Cooking Light, June 2006
- Yield: 15 servings (serving size: 1 muffin and about 1 teaspoon lime butter)
- 6 tablespoons butter, softened and divided
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 cup fresh corn kernels (about 2 ears)
- 2 teaspoons minced jalapeño
- 1 teaspoon salt, divided
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon chili powder
- 1 1/4 cups fat-free buttermilk
- 2 large eggs
- 1 large egg white
- Cooking spray
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
PreparationPreheat oven to 400°.Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add corn, jalapeño, and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.Spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 3/4 teaspoon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl. Combine buttermilk, eggs, and egg white in a large bowl. Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool muffins completely on wire rack.Combine remaining 3 tablespoons butter, juice, and honey in a small bowl; stir until well blended. Serve with muffins.
- 160 (30% from fat)
- 5.4g (sat 3.1g,mono 1.5g,poly 0.4g)