Lime Cilantro Sour Cream Recipe Recipe For Shrimp

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Steps:

• In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
• Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

SHRIMP QUESADILLAS WITH CILANTRO AND LIME

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

CILANTRO LIME SAUCE RECIPE

Steps:

• In a food processor or blender, combine the sour cream, lime juice, cilantro, garlic, green onions, salt and pepper.
• Process/puree until creamy. Pour into a container, cover and chill until ready to serve.

SHRIMP TACOS WITH LIME CREMA SLAW

Steps:

• In a medium bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine. Let it sit for a few minutes while you prepare the rest of the ingredients. Then, cook in a 350 F air fryer for 13 minutes, shaking the basket halfway. See notes for pan frying or grilling the shrimp instead.
• In a small bowl, combine sour cream, mayonnaise, lime juice, and salt. In a medium bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top.
• Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
• Add a spoonful of slaw to each taco, top with 4 shrimp, sliced avocado, and drizzle a spoonful of sauce on top. Serve with lime wedges on the side.

GRILLED CILANTRO-LIME SHRIMP WITH SPICY HASS AVOCADO PUREE

Steps:

• In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
• Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
• Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.

SHRIMP TACOS WITH CILANTRO-LIME CREMA

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.