I made this for the AP and I last night. It was good. It's another Courtney original. This dish was inspired by leftover cilantro and lime from a bean salad. I should probably share that recipe too someday.
Enjoy!
Ingredients:
Shrimp (cooked, peeled, and all that jazz)
3 medium portabellas (cut into strips)
A generous handful of chopped fresh cilantro (that's a handful AFTER chopping)
Lime juice (about half a lime's worth)
Salt
Pepper (be generous with the pepper..it adds a little heat to the meal)
A dash of lemon pepper seasoning
1/2 small white onion
EVOO
In a skillet on medium - med high heat, sweat out the chopped onion in some extra virgin olive oil until it's translucent but not brown. Add cut portabellas and add a little more EVOO. Let the mushrooms and onions cook down a bit. Season with salt, pepper, and lemon pepper. Add cilantro. Add shrimp. Squeeze lime juice into pan. If you get an watery-ness from adding the shrimp crank up the heat and let the excess water cook off. Cook all ingredients together for a bout 5 minutes or so and let the flavors all hang out together. Serve over brown rice!
If you try it, let me know how it went and what you think.
♥ xoxo ♥ Health and Happiness
Court
1 comment:
PS. If you want to add some color, throw in some sliced red peppers to your skillet before throwing in the mushrooms and allow them to cook down a bit. It will add some variety.
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