Green Lime Style Shrimps Recipes

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

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.

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.

Steps:

• Clean the shrimps, put them on the butter with the onion, salt and pepper in a skillet.
• Add the lime slices, fry till the shrimp is barely cooked through and take them off the flame.
• Add the sour cream and serve.

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.