Thursday, April 4, 2013

Shrimp in Ginger Butter

It's Spring! Brrr.....

In an attempt to bring some spring flavors to this still chilly area, I've tried to take advantage of the fresh herbs that have been rolling in to the markets. The dish feels really fresh and spring-y. Even if you feel as frozen as your shrimp. Enjoy!

Shrimp in Ginger Butter

12 oz frozen, precooked shrimp
1 1/2 tsp fresh ginger
1 1/2 tsp fresh garlic
2 tbsp fresh cilantro leaves
1 tbsp fresh tarragon
Lime juice, to taste
Salt and pepper

Heat the olive oil to medium in a saute pan. Crush the ginger and garlic together in a garlic press. Add to the warm pan and cook for a minute or two, until it starts to get extremely fragrant.

Chop the cilantro and tarragon pretty finely and if you got shrimp with shells, peel them. I like to take off the tails too, but you could leave them on if you like.

Add the shrimp and herbs to the ginger/garlic mixture. Raise the heat to medium high and cook about 1 minute per side, just to warm them through completely and give them some color. Season with salt and pepper to taste.

Serve with a squeeze of fresh lime juice.

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