GRILLED SHRIMP WITH LIME-CILANTRO BUTTER

Hello!

Yesterday I shared with you our Friday night Birthday Dinner on the Dock in celebration of our friend Jim.

That night I made some mighty good Grilled Shrimp with Lime-Cilantro Butter. So, today, I thought I’d show you how to make it.

To get started you will need about 56, Extra Large Raw Shrimp, shell on, about 3 lbs. (16 to 20 count). This recipe serves 8 people, 7 shrimp each. If you are serving fewer people, you can reduce the quantity. I buy these beauties at Costco in the freezer section, thaw them out, give them a rinse, drain them well and pat them dry with paper towels. I then stick them in a ziplock bag and keep them refrigerated until I am ready to grill them.

Next, you’ll need 4 ounces (1 cube) of good quality butter.  Since butter is the main attraction in this recipe, I used this delicious Kerrygold Pure Irish butter. Bring it to room temperature, then cut it into small cubes.

Now, mince 1 heaping tablespoon of fresh shallots and set it aside while you prepare other ingredients.

I had some nice looking Anaheim Chili Peppers, just ripe for the picking, in my vegetable garden.  So I decided to use one in this recipe to give it a little kick. Anaheim Chiles are mild and taste almost like a green bell pepper.  If you want more of a kick from your chiles, you could select a hotter variety.

Stem, seed and mince the chile to produce 1/2 cup. If you prefer a hotter variety chile, reduce the amount called for in this recipe.

Now wash, dry and mince 1/3 cup of cilantro.

To make the Lime-Cilantro Butter, I used my miniature food processor.  If you don’t have one of these, you can mix it by hand in a small bowl. Add the cubed butter, minced shallots, chile pepper and cilantro to the processor.

Now, go zest yourself a couple of limes to produce 2 tablespoons zest.

Add the lime zest to the processor and process until incorporated, occasionally scraping down the sides.

Now add 1/2 teaspoon salt…

and 1/2 teaspoon coarse ground pepper and process again until well blended. Transfer the lime-cilantro butter to a small mixing bowl.

Since we were celebrating on Labor Day weekend, and since I love the taste of red bell peppers, and since I wanted to add a little pop of color to my Grilled Shrimp with Lime-Cilantro Butter, I decided to dice up 1/4 cup of red bell pepper.

and stir it into the Lime-Cilantro Butter.  I stirred it in, rather than processed it in, to retain the color and texture of the red bell pepper.

See how pretty and colorful it is?

I then covered it with plastic wrap and placed it in the refrigerator until I was ready to grill the shrimp.

About 5 minutes before you are ready to eat, melt the Lime-Cilantro Butter in a grill pan, add the raw shrimp and toss them around in the melted lime-cilantro butter to coat. Cook for about 5 minutes until the shrimp turn pink in color.  Slice several limes in half, enough to give each person half of a lime.  Grill the lime, sliced side down, and serve with the shrimp.

I accompanied my Grilled Shrimp with Lime-Cilantro Butter with Barley in a Kale Pesto Sauce.  You can too, because tomorrow I’ll be sharing that recipe with you.

So there you have it: Grilled Shrimp with Lime-Cilantro Butter.

GRILLED SHRIMP WITH LIME-CILANTRO BUTTER

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

This mouth watering butter is the perfect compliment to shrimp. Would be great on grilled lobster or other fish as well.

Author: Celia Becker @ www.AfterOrangeCounty.com

Serves: 8

Ingredients

• 56 Extra Large Raw Shrimp (about 3 lbs., 16-20 count), Shell On
• 4 oz. (1 cube) Good Quality Butter, Cut into Small Cubes
• 1 Heaping Tablespoon Shallots, Minced
• ½ Cup Anaheim Chile, Stemmed, Seeded and Minced
• ⅓ Cup Cilantro, Minced
• 2 Tablespoons Lime Zest
• ½ Teaspoon Salt
• ½ Teaspoon Coarse Ground Pepper
• ¼ cup Red Bell Pepper, Minced

Instructions

1. Rinse, drain them well and pat shrimp dry with paper towels.
2. Place shrimp in a ziplock bag and keep refrigerated until ready to grill.
3. Add the cubed butter, minced shallots, minced chile pepper, minced cilantro, lime zest, salt and pepper to a small food processor.
4. Process until well incorporated, scraping down the sides of the food processor occasionally.
5. This can be done in a small bowl by hand if you do not possess a small food processor.
6. If using a food processor, once blended, transfer the butter mixture to a small bowl.
7. Using a spoon, mix in the minced red bell pepper.
8. Cover and refrigerate until ready to grill.
9. Melt Lime-Cilantro Butter in a grill pan.
10. Add shrimp and mix to coat shrimp in butter.
11. Cook for about 5 minutes until shrimp turns pink.
12. Serve with grilled lime halves.
13. Also delicious accompanied by Barley with Kale Pesto.

Notes

Serve with grilled fresh lime. Simply cut limes in half, place directly on the grill, cut side down, and cook until grill marks appear. This butter keeps well in the refrigerator for up to a week. If you are grilling fewer shrimp than this recipe calls for, reduce the amount of butter accordingly and save the remaining butter for another use.

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