Green Lime Shrimp Mexico Recipes

CILANTRO GARLIC LIME SAUTEED SHRIMP

Steps:

• Toss shrimp and half the cilantro together in a bowl.
• Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
• Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

MEXICAN SHRIMP

Steps:

• In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
• Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
• Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
• Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.

NEW MEXICO GREEN CHILE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.
• Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Let cool in the pan for 10 minutes before transferring to a serving dish.

COSTCO CILANTRO LIME SHRIMP (COPYCAT RECIPE)

Steps:

• Using a paper kitchen towel, dab the shrimp dry, add ¼ teaspoon of salt, and a few fresh ground black pepper twists.
• Take your Microplane and peel off some lime zest, and are set to one side. Using a paring knife, cut the strips of zest in half lengthwise.
• Preheat your skillet on the stovetop and add a tablespoon of butter. Set two more tablespoons of butter aside for use later.
• With the butter bubbling gently over medium heat, add the chopped garlic and cilantro. Cook for less than a minute, gently stirring all the time.
• Add the shrimp, taking care not to stack them too much. Cook them for about one minute, stirring gently every few seconds to ensure that each shrimp cooks until all have turned pink. Note: You can try to cook in batches if needed to avoid over-crowding.
• The chopped scallions are optional, but if you wish to use them, now is the time to put them into the skillet together with the lime zest.
• Season with dried basil leaves (or your favorite seasonings). Give a quick stir to ensure that everything is coated in the sauce and cooked evenly.
• When done, slide the skillet gently off the stovetop.
• Keeping the skillet off the heat all the time, quickly add in the fresh chopped cilantro, the lime juice, and the two tablespoons of the butter you set aside earlier. Don't forget to add the lime zest.
• Your skillet will retain the heat long enough to melt the butter as you stir the contents of the pan to amalgamate everything, creating a delicious, silky, buttery sauce.
• Season to taste and serve with some wedges of lime and a sprinkling of fresh cilantro.

GREEN MEXICAN CEVICHE

Steps:

• Remove fish skin with a boning or paring knife. To do this, put your fillet on the cutting board with the skin side down, and make a cut to separate a small flap of the skin in one of the corners closest to you. Grab the flap, and slide the knife between the skin and the fillet. Make sure to slide the knife all the way under the fillet, trying not to leave any of the fish meat on the skin.
• Cut the fish in small 1/3-in. cubes and place in a glass bowl. Season with salt and add the lime juice. Cover the bowl with plastic wrap and place in the fridge, and marinate for at least 30 minutes. Meanwhile, prepare the rest of the ingredients.
• Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano, and ground black pepper.
• After 30 minutes, remove fish from the fridge and gently toss with the ingredients into the large bowl. Just before serving, dice the avocado and toss into the ceviche, drizzle the olive oil, and taste to add more salt if needed.

GREEN LIGHTNING SHRIMP

Steps:

• Rinse shrimp under cold running water; drain and blot dry with paper towels.
• Peel and devein shrimp; thread shrimp onto 2 parallel skewers, using 2 skewers for each kabob.
• Arrange kebabs in a nonreactive baking dish.
• Set aside 3 tablespoons of the cilantro; place remaining cilantro, jalapenos, scallions, chopped garlic, salt, black pepper, and cumin in a food processor; finely chop.
• With the machine running, add the olive oil and lime juice through the feed tube and puree to a bright green paste.
• Pour this marinade over the shrimp; let marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
• Melt butter in a saucepan over medium heat; add in minced garlic and the 3 tablespoons cilantro; cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes.
• Keep the garlic cilantro butter warm until ready to use.
• Set up grill for direct grilling and preheat.
• When ready to cook, brush and oil the grill grate.
• Drain the marinade from the shrimp kebabs; discard marinade.
• Place the shrimp kebabs on the hot grate and grill until just cooked through, 1-3 minutes per side, basting with the garlic cilantro butter.
• When done, the shrimp will turn pinkish white and feel firm to the touch.
• Transfer the grilled shrimp to a platter or plates; pour any of the remaining butter sauce over them; serve with lime wedges.

GREEN LIME SHRIMP - MEXICO

Steps:

• Clean and devein the shrimp.
• Melt the butter with the onion, chile, salt and pepper over a medium heat. Add the shrimp and cook one minute.
• Add the lime slices, fry for other few minutes and take them off the flame.
• Add the sour cream and serve with rice.

PINEAPPLE SHRIMP TACOS

Steps:

• Mix Hot Sauce and lime juice in large bowl. Remove 1/2 of the mixture and reserve. Add shrimp to bowl with remaining mixture, tossing to coat. Refrigerate 15 minutes.
• Meanwhile, place avocado, cilantro and reserved hot sauce mixture in food processor. Cover. Process until smooth. Set aside.
• Remove shrimp from marinade mixture. Grill shrimp and pineapple over medium-high heat 8 - 10 minutes, turning occasionally, just until shrimp is pink and pineapple is lightly charred. Remove from grill and allow pineapple to cool just enough to handle. Chop pineapple into bite-size chunks. Grill tortillas 1 - 2 minutes per side, just until lightly toasted and charred. Tip: Thread shrimp onto skewers or use a grill basket for easier grilling.
• To assemble, spread avocado mixture on one side of tortillas. Divide cabbage between tortillas. Top with shrimp and pineapple. Sprinkle with queso fresco and drizzle with additional Green Pepper Hot Sauce, if desired, to serve. Test Kitchen Tips:•To make these indoors instead of on the grill, use a grill pan or large skillet to cook shrimp and lightly char the pineapple. •For a chunkier avocado spread, skip the food processor and mash avocado with a fork until desired consistency; stir in remaining hot sauce mixture.

CHIPOTLE LIME SHRIMP SOFT TACOS

Steps:

• Preheat broiler with the rack in the highest position.
• Coat shrimp with oil and season with salt and pepper in a rimmed baking sheet.
• Broil shrimp until pink in color, about five minutes.
• Stir and broil another five minutes.
• Warm corn tortillas over a kitchen burner just till edges are crisp, or wrap in foil and heat in the oven for five minutes.
• Smear 1 T. chipotle lime dressing on each tortilla.
• Divide shrimp evenly among tortillas and top with onion, cilantro and Fresh Express Green Leaf Shreds.
• Serve with remaining chipotle lime dressing and lime wedges.