Firecracker Shrimp
4

Serves 6

This shrimp is spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapeños and scallions. It's a quick flash in the pan before you're ready to enjoy this delicious dish.

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    Ingredients: 
    • 1 bunch cilantro, stems removed
    • 1/3 cup sliced or whole almonds
    • 3 tablespoons olive oil
    • 2 teaspoons ground cumin
    • 6 green onions, roughly chopped
    • 3 cloves garlic
    • 2 jalapeño peppers, seeded and halved
    • 2 pounds medium to large shrimp, peeled and deveined
    • 2 tablespoons lemon juice
    • Salt, to taste
    • 1 small avocado, thinly sliced
    • 6 cherry or grape tomatoes, halved
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    Method: 

    Set aside 6 sprigs of cilantro for garnish. Put remaining cilantro, almonds, 2 tablespoons of the oil, cumin, green onions, garlic, jalapeños, and 1/4 cup water in the bowl of a food processor or blender and puree until a smooth paste forms, about 1 minute.

    Arrange shrimp in a wide, shallow dish and spread cilantro paste over them. Cover dish with plastic wrap and refrigerate for at least 1 hour.

    Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add shrimp and cook, stirring constantly, until pink and cooked through, about 4 minutes. Add lemon juice and salt, and stir a few more times to scrape up any browned bits.

    Transfer shrimp to a platter and garnish with reserved cilantro, avocados, and tomatoes.

    Nutritional Info: 
    Per Serving:320 calories (150 from fat), 17g total fat, 2.5g saturated fat, 230mg cholesterol, 430mg sodium, 9g carbohydrate (4g dietary fiber, 2g sugar), 33g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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