Texas is a beautiful place to live, with lots of previously unknown-to-me perks, that have enhanced and improved our lives in pleasantly unexpected ways. For example, we enjoy 2 extended seasons that are compatible with Grilling, Spring and Autumn. Unlike New Jersey, the summer is NOT the best time for grilling, at least for a Yankee, as it's really much too hot outside for THIS Jersey Girl. During the summer we actually do a lot of indoor cooking, and this year we did that cooking with a new toy, a cast iron pan.
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| Everyone has a cast iron pan... I know! But we didn't. Now we do! I love this thing! |
Because the technique for pan frying is a fairly quick process, we like to cook this way during the summer, as it keeps the house from heating up. So, when my husband came home from Academy Sports with a new pair of sneakers, AND a 14 inch cast iron pan, I knew we'd be using it to pan fry that first nights dinner, a few strip steaks. We had huge success that first night, and set out to cook as much as we could using it over the course of the next few days. A few days turned into pretty much the entire summer and all of fall. We are so in love with this pan, that we bought it a brother over this past weekend. A cast iron dutch oven!
One of the first things we tried with the pan was some shrimp. Very simple with a little salt and pepper and a little garlic and lemon. It was perfectly done and very flavorful. Since then we have made dinner in this pan with the sear technique several times a week, and I'd have to say the shrimp dish is, hands down, the best of the summer. Quick to the table, full of flavor, and friendly to our Paleo diet. As a recipe does, our pan seared shrimp evolved from that first day with Lemon to what I would call absolute perfection, a simple, spicy, and zesty pan fried lime shrimp with fajita seasoning. I serve it with a side dish of coconut lime risotto and some steamed asparagus! Yummm! |
| Quick and Spicy Pan Seared Lime Shrimp |
Spicy Pan Seared Lime Shrimp
2 Pounds Raw Shrimp (21 -25 count, approx 50) thaw, clean, tails on, and pat dry.
Marinade for 10 min, then lay on wire rack.
Marinade
3 Tablespoons Light Olive Oil
2 Tablespoons Lime Juice
1 Tablespoon of White Wine
Zest from 1 Lime
3 Cloves Garlic, Crushed
Pan fry shrimp in 4 batches, in 1 Tablespoon Canola Oil and 1 teaspoon Butter in a very hot pan for 3 minutes on each side. Deglaze with lime juice before removing from pan.
Dust with lime zest, and serve with Coconut Lime Risotto.
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| Quick and Tasty Pan Fried Lime Shrimp |
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| Brown the rice |
Coconut Lime Risotto
2 Tablespoons oil
1 1/2 cup Diced Onion
2 Tablespoons Garlic Mojo (Roasted Garlic Paste)
-or- 1 Tablespoon Minced Garlic
1/2 tsp salt
-or- 1 Tablespoon Minced Garlic
1/2 tsp salt
2 cups Arborio blended rice
1/4 cup shredded coconut
2 cups chicken stock or broth (hot)
2 cups coconut milk (room temperature)
Juice of 1 lime
1/4 tsp coconut flavoring
1/4 cup toasted coconut for garnish
Zest from 1 lime |
| Yumm! |
In medium high pan, Saute onion and mojo or garlic in oil until soft.
Add rice and shredded coconut. Stir while toasting. Bring to soft brown color, about 3 minutes.
Beginning with the chicken stock, add a few tablespoons at a time to deglaze the pan. Then add a few tablespoons of the coconut milk. continue alternating between broth and milk stirring to absorb the liquid.
When you've absorbed half the liquid (2 cups) into the rice pour the rest (other 2 cups) in and bring to a light boil.
Reduce heat, cover, and continue cooking for another 8 to 10 minutes. turn off heat and let it sit for about 5 minutes.
sprinkle with toasted coconut, or lime zest.
