Shrimp and Cilantro Crema

Gently poached shrimp on butter lettuce, drizzled with citrusy Cilantro Crema and a sprinkle of chili lime seasoning.

Ingredients

1 1/2 teaspoons salt

1/2 cup Mexican crema

1 tablespoon mayonnaise

2 tablespoons chopped, fresh cilantro

1 teaspoon lime zest

1 teaspoon lime juice

1/2 teaspoon finely minced garlic

10 peeled and deveined shrimp

Butter lettuce

1/2 teaspoon of chili lime seasoning

Instructions

1. Place 1/2 teaspoon of salt, crema, mayonnaise, cilantro, lime zest, lime juice, and garlic in a blender or food processor and blend until smooth. Refrigerate until serving. 

2. Add shrimp to a saucepan. Cover with one inch of cold water and remaining one teaspoon of salt. Cook on medium-high heat, uncovered, for 8 to 10 minutes, stirring occasionally.

3. When shrimp are pink and just firm, drain the prawns in a colander and place them in an ice bath for 1-2 minutes to cool. When cool, transfer shrimp from the ice bath to a covered bowl and refrigerate until serving.

4. To serve, place two shrimp on each leaf of butter lettuce. Drizzle 1-2 tablespoons of Cilantro Crema on top and sprinkle with chili lime seasoning, to taste.

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Shrimp and Cilantro Crema

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Gently poached prawns on butter lettuce, drizzled with citrusy Cilantro Crema and a sprinkle of chili lime seasoning.

Ingredients

• 1 1/2 teaspoons salt
• 1/2 cup Mexican crema
• 1 tablespoon mayonnaise
• 2 tablespoons chopped, fresh cilantro
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• 1/2 teaspoon finely minced garlic
• 10 peeled and deveined shrimp
• Butter lettuce
• 1/2 teaspoon of chili lime seasoning

Instructions

1. Place 1/2 teaspoon of salt, crema, mayonnaise, cilantro, lime zest, lime juice, and garlic in a blender or food processor and blend until smooth. Refrigerate until serving.
2. Add shrimp to a saucepan. Cover with one inch of cold water and remaining one teaspoon of salt. Cook on medium-high heat, uncovered, for 8 to 10 minutes, stirring occasionally.
3. When shrimp are pink and just firm, drain the prawns in a colander and place them in an ice bath for 1-2 minutes to cool. When cool, transfer shrimp from the ice bath to a covered bowl and refrigerate until serving.
4. To serve, place two shrimp on each leaf of butter lettuce. Drizzle 1-2 tablespoons of Cilantro Crema on top and sprinkle with chili lime seasoning, to taste.

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