Recipes from the Grapevine Cottage

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Cilantro Lime Shrimp

Here is a recipe that comes from reader Jacque M. She was having some trouble pairing it with wine so when I replied, I recommended the Chateau St. Michelle Horse Heaven 1999 Sauvignon Blanc or the 1999 Dr. Loosen QBA Riesling.

Later, when we tried the recipe, we paired it with the new Chateau St. Michelle/ Dr. Loosen Eroica Riesling which balanced the soy and citrus flavors perfectly! Thanks to Jacque!

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh cilantro, chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1 pound large shrimp

Whisk together lime juice, marmalade, garlic paste, cilantro, 3 tablespoons oil, soy sauce and salt and pepper to taste. Reserve 1/3 cup mixture for serving as a dipping sauce. Refrigerate shrimp and remaining mixture to marinate for 45 minutes.

Drain shrimp and lightly pat dry. (Throw away the leftover mixture that was used as marinade.) In a large non-stick skillet, heat 1 tablespoon oil over moderately high heat and sauté shrimp until cooked through, about 1 1/2 minutes on each side.

I usually serve this with steamed asparagus and jasmine rice, the mixture reserved for dipping goes well with both side dishes.