Tuesday, July 06, 2010

Grilled Shrimp with Cilantro, Lime, and Goat Cheese

On the 4th, Rick and I decided to grill some shrimp on his new grill as an appetizer.  I found this recipe tucked away in my epicurious.com recipe box, and I thought that it would be perfect to help use up the cilantro and lime that we had leftover.  Since Rick's not a huge feta fan, I opted to follow the suggestion of one of the recipe reviewers who recommeded using goat cheese instead.  I also used 3 shallots as I totally forgot to pick up an onion at the new Harris Teeter.

After all was said and done, we had wished that we had made some pasta to go with it because it was just begging for it!  Instead, we just snacked and paired it with some garlic bread (for dipping if you are me!).  Turns out that it was enough of a meal for both us, though!  Very yummy! 

Here's what we did...

Grilled Shrimp with Cilantro, Lime, and Goat Cheese
3 tablespoons extra virgin olive oil
1 pound shrimp, peeled and deveined
1/2 cup cilantro
Juice of 1 lime
4 cloves garlic, pressed
3 shallots, chopped (can use any type of onion)
1/4 cup white wine
2 1/2 tablespoons goat cheese

Mix oil, garlic, lime, and 1/4 cup of cilantro in a large bowl.  Add shrimp and shallots; toss to coat.  Refrigerate and chill for 30 minutes.

Preheat grill to medium and spoon shrimp and shallots into a grill pan.  Cook for about 3 minutes per side for the shrimp (until pink). 
On the stove, bring the remain liquid to a boil with 1/4 cup white wine.  Mix in cheese and remaining cilantro.  Remove from heat and then mix in shrimp and shallots.

Serve with crusty bread for dipping or over pasta.


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