Shrimp With Kiwi Lime Relish Recipes

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME

Steps:

• Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
• Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
• Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
• Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
• Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
• Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
• With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
• Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

SHRIMP WITH KIWI-LIME RELISH

Steps:

• Stir jalapeno and lime juice together. Add kiwi, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.
• Season shrimp with 1/2 teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, 2 minutes more. Remove from pan and serve immediately with kiwi-lime relish.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
• Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.