Garlic Shrimp Tacos

Looking for an easy, quick dinner?  This one takes less than 15 minutes, start to finish.  It features shrimp, which cook in mere minutes.  That being said, make sure all your prep is ready before you put them in the pan.

Here's what you'll need:
1 TBSP butter
1 TBSP olive oil
1 lb large raw shrimp, peeled and deveined
salt and pepper
2 TBSP minced garlic, about 6 cloves
juice of 2 limes
1/2 c chopped fresh cilantro
flour tortillas, to serve
salsa, sour cream and minced jalapenos, to serve

Melt butter and olive oil in a large skillet over medium heat.

Add the shrimp to the hot skillet.  Turn when they begin to turn pink, about 1-2 minutes.

Add the lime juice and garlic.  Cook until shrimp are completely pink, about 2 minutes more.

Remove from the heat and stir in the cilantro.

Serve immediately on flour tortillas with sour cream, salsa and jalapenos.  Makes 4 tacos.

Enjoy!

Garlic-Lime Shrimp Tacos

After a very busy week full of either the hubby or me being gone over dinner, it was nice to sit down and eat together.  I didn't feel like going "all out", but definitely wanted it to show I put some thought into it.  Then I remembered this dish, so simple, quick and delicious.  Just keep in mind how quickly shrimp cooks (2-3 minutes), so make sure you have all the items ready before you even put the shrimp in the skillet.

Here's what you'll need:
1/2 lb shrimp, peeled and deveined (I used frozen)
1 TBSP butter
1 TBSP olive oil
juice and zest of 1 lime
3 cloves garlic, minced
salt and pepper
1/4 c fresh cilantro, chopped
tortillas, for serving

Combine butter and oil in medium-sized skillet.  Add shrimp and season with salt and pepper.

Add lime juice, zest and garlic.

When the shrimp turn pink, they're cooked.

Toss with cilantro and serve, immediately, in small tortillas with salsa or green taco sauce.  Serves 2.

Enjoy!

Parmesan Risotto with Shrimp

Risotto is rice's high-class cousin.  It's rich, creamy and versatile.  It scares some people because it seems a little high maintenance.  You do have to babysit it, but it's well worth the effort.

Here's what you'll need:
5 c chicken stock
1 tsp basil
1 tsp thyme
1 tsp garlic, minced
3 TBSP butter, divided
1/2 c onion, finely minced
1 c arborio rice
1/2 c white wine (or chicken broth)
2 tsp salt
1/4 tsp pepper
2 TBSP Parmesan
12 shrimp, peeled and deveined

Combine the chicken broth, basil, thyme and garlic in a saucepan.  Bring to a simmer.  Keep warm over low heat.

Melt 2 TBSP butter in a heavy skillet.  Add the onion and saute until soft.

Add the arborio rice to the skillet, and stir to coat in the butter.  Cook until toasted, about 2 minutes.

Stir in the wine (or 1/2 c chicken broth), and cook until totally absorbed.  Season the risotto with the salt and pepper.

Add the hot stock, 1/2 c at a time, stirring constantly after each addition, until the liquid is completely absorbed.  This stirring is what causes the risotto to release it's starch, creating that creamy texture.  This whole process will take 18-20 minutes.

When the last addition of the broth is almost absorbed, add the shrimp to the pan.  They only need 2-3 minutes to cook, so don't add them too soon.  When they turn pink, they are done!

When the stock has been totally absorbed, stir in the remaining butter and the Parmesan.

Enjoy!