Since I had left over grilled Pasilla Chile Peppers and a nice big bunch of fresh cilantro I decided to make a flavorful low calorie, low carb, low sugar entree. The result was fabulicious. Just a few easy steps and some basic ingredients from your pantry and dinner is ready in no time. With simple clean food like this it is easy to stay on the Fast Track and enjoy what you are eating.
Grilled Cilantro Pesto Shrimp
INGREDIENTS:
- 1 - 1/2 cups of fresh cilantro
- 1/4 - 1/3 cup olive oil
- Fresh garlic clove to taste (1 or 2)
- Salt
- Pepper
- Juice from a small Lemon & Lime
- Juice from a small Mandarin Orange
- 1/2 chopped jalapeno or Serrano Chile
- 1/2 of a cooked Pasilla Chile chopped
- 30 Med/Lg Raw Shrimp, cleaned and peeled
DIRECTIONS:
- Add cilantro and garlic to a small food processor and chop finely
- Gradually add in olive oil and watch it emulsify
- Add squeezes of Lemon, Lime & Orange Juices. A couple of TBS of each should do it.
- Go easy on the orange juice , you don't want it too sweet
- Add in the jalapeno , pasilla , salt & pepper
- Continue processing until it gets thicker.
- Set aside about 1/4 of the marinade as a topping for your shrimp.
- Marinade the shrimp in the remaining marinade for at least 15 minutes or longer
- Grill in a grill pan or skillet until done.
- Remove to a serving dish
- Drizzle remaining Cilantro Pesto sauce over the shrimp.
- Add a squeeze of lime if desired.
- Enjoy!
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