You can practically smell this through your monitor, can’t you? A recent cooking class, “Date Night In Wine Country” with thirsty, hungry foodies was on a Friday evening. Give us sumpin’ to eat, fast! Chef Diane Brown was prepared, and put classmate Stefanie on the job of whisking up this appetizer. And we all agreed, the recipe was a keeper. If you are ever invited to a potluck and have the appetizer assignment, bring your ingredients and pan, just cook it up there. Fast, fresh and gone in a heartbeat.
This was the only thing in class that wasn’t wine soaked, including participants. We enthusiastically sloshed thru preparing several recipes at Chefs, Inc., such as an elegant Zinfandel Soaked Cherry Clafoutis dessert. But start here:
Chile Lime Shrimp
- 1/2 Tbsp. olive oil
- 1 clove garlic, minced
- 16 medium sized shelled, deveined shrimp, tails intact
- 1 Tbsp. freshly grated ginger
- 1 tsp. minced serrano chile
- 2 Tbsp. fresh lime juice
- 1 Tbsp. cilantro leaves
Heat olive oil in sauté pan to a sizzle over medium flame. Add garlic and sauté until soft, for about 2 minutes. Add shrimp and cook until pink on one side, about 2 minutes. Turn shrimp, add ginger and serrano chile. Cook shrimp until pink throughout, about 3 additional minutes. Add lime juice, toss with shrimp, and remove from flame. Serve immediately on two plates, garnish with cilantro. Serves 2.