Monday, June 25, 2012

Roasted Shrimp with Onion, Tomatoes, Cilantro, and Lime

Oleander described a dish the mother of one of the Sister's had made involving shrimp, tomatoes, onions, and lime.  I did a quick internet search and the base recipe I found was for Roasted Scallops Gallacian Style from the Spiced Life.  Here is my take on the original recipe.  It was a huge hit and I will definitely make this dish again.  As an added plus, this entire dinner is incredibly low calorie and low fat--especially if you forgo the tortilla chips ;)

Roasted Shrimp with Mexican Flavors

2 1/2 pounds 41-50 count frozen, peeled, and deveined shrimp; defrosted
1 1/2 tsp salt
4 small roma tomatoes; diced
1/2 medium onion; diced
1/4 cup minced cilantro
1 lime cut into thin slices
1 TBSP Olive oil
Mrs. Dash Chili and Lime seasoning (optional)
Salt and Pepper to taste


Preheat oven to 400 degrees. Place shrimp in a colander and toss with 1 1/2 tsp salt.  Let set for 20 minutes and then rinse and drain.  Toss tomatoes, onions, shrimp, and cilantro together with the oil and spices in a 9 x 12 casserole dish.  Lay sliced lime over the top and place dish into the oven.  Cook for 10 minutes and stir.  Cook for another 10 minutes, or until the shrimp translucent or cooked through.  Serve with fresh guacamole (Oleander made absolutely delicious guacamole using only fresh avocados, the juice of one lime, and salt to taste), tortilla chips, and Mango-Pineapple Salsa.


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