Cumin Lime Crema Recipe Recipe For Shrimp

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CUMIN-LIME SHRIMP WITH GINGER



Cumin-Lime Shrimp With Ginger image

These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds shrimp, peeled and deveined (16 to 20 shrimp)
1 teaspoon ground cumin
Kosher salt
3 tablespoons olive oil
1 1/2 teaspoons grated ginger
1 teaspoon grated garlic
Pinch of red-pepper flakes (optional)
1/4 cup lime juice
1 teaspoon lime zest
3 tablespoons roughly chopped cilantro
Flaky salt (optional)

Steps:

  • In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
  • Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
  • Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams

LIME CREMA



Lime Crema image

Provided by Guy Fieri

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

1 cup sour cream
1/4 cup heavy cream
Grated zest and juice of 1 lime
1 teaspoon kosher salt

Steps:

  • In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
  • Use at once or cover and refrigerate for up to 2 days.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE



Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds peeled and deveined large shrimp, tails on
4 tablespoons olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 4.5-ounce cans chopped green chile peppers
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons fresh lime juice (from 1 lime)

Steps:

  • Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
  • Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
  • Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

SHRIMP TACOS WITH CILANTRO-LIME CREMA



Shrimp Tacos with Cilantro-Lime Crema image

Fresh and quick shrimp tacos that are perfect for any day!

Provided by chrispcooks

Categories     Main Dish Recipes     Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

  • Rinse defrosted shrimp under cold water, drain, and pat dry.
  • Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
  • Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
  • While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
  • Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
  • Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)



Camarones con Crema (Mexican Shrimp in Cream) image

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

Provided by Sherbear1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ red bell pepper, diced
½ green bell pepper, diced
½ sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
  • Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
  • Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g

CUMIN CREMA



Cumin Crema image

Make and share this Cumin Crema recipe from Food.com.

Provided by InAGourmetMinute

Categories     Low Protein

Time 5m

Yield 1 pint, 6-8 serving(s)

Number Of Ingredients 4

1 pint creme fraiche, Mexican crema or 1 pint sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
salt & freshly ground black pepper

Steps:

  • .Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 278.1, Fat 29.6, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 1.8

LIME CUMIN MARINADE FOR CHICKEN OR SHRIMP



Lime Cumin Marinade for Chicken or Shrimp image

Make and share this Lime Cumin Marinade for Chicken or Shrimp recipe from Food.com.

Provided by Just Call Me Martha

Categories     Mexican

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup freshly squeezed lime juice
1/3 cup olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon freshly chopped cilantro
1/8 teaspoon red pepper flakes (optional)

Steps:

  • Mix all ingredients together well in small bowl.
  • Adjust seasoning if desired.
  • Place chicken or shrimp in ziplock bag and pour in marinade.
  • For shrimp- marinate no longer than 1 hour.
  • For chicken- marinate no longer than 4 hours.
  • (The reason for the shortened marinating time is that the lime starts to"cook" the meat or seafood.) Grill!

Nutrition Facts : Calories 84.3, Fat 9.1, SaturatedFat 1.2, Sodium 73.6, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 0.1

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