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Lemon and Cilantro Shrimp
Flavour explosion! I was also put off by the number of lemons that were required in the original recipe and so I scaled it back a lot. I zested 1.5 lemons and then only squeezed juice directly onto the finished product from 1/2 a lemon (probably used half of the half). I also tossed in 1 small onion and 1 fresh minced garlic clove into the oil before adding any other ingredients. I added 1 tsp of Asian Chili-Garlic Sauce to the shrimp in the bowl as well.
Served over long grain white rice.
In the end...a dollop of sriracha sauce on the side is just what this dish asked for. I'll definitely make this again.
1 user found this review helpful
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Reviewed On:
Feb. 5, 2013
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