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Mexican Almond Shrimp with Chili and Lime

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Mexican Almond Shrimp with Chili and Lime

Mexican Almond Shrimp with Chili and Lime

Jessica Braider
This fabulous Mexican-style recipe is adapted from Carolyn’s Kitchen Revisited, a cookbook written by the mother of Scramble fan Sarah Shohet. It’s a prime example of sophisticated Mexican cuisine and Mexico’s wonderful use of seafood, fresh limes, and fragrant spices and herbs. Scramble recipe tester Maxine Silverman said, “This recipe has a ‘flavor buzz’ that's hard to come by.” This dish can also be served as a hearty appetizer.
Cook Time 20 mins
Total Time 20 mins
Servings 4 servings

Ingredients
  

  • 1 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1/2 cup yellow onion finely diced 1/2 total
  • 1 tsp. chili powder
  • 1 lb. shrimp, peeled and deveined
  • 2 Tbsp. slivered almonds,
  • 1 - 2 lime juice only, 1/4 cup
  • 1 Tbsp. white wine optional
  • 2 Tbsp. fresh flat leaf parsley chopped
  • 1/4 tsp. salt or less to taste
  • 1/8 tsp. black pepper

Instructions
 

  • In a heavy skillet, melt the butter in the olive oil over medium heat and sauté the onions until they are soft, 3 - 5 minutes.
  • Stir in the chili powder and shrimp, and sauté the shrimp for 1 - 2 minutes per side until they are pink and firm.
  • Meanwhile, toast the almonds in the toaster oven on the lightest setting until they are lightly browned, or in a separate skillet with a touch of oil over medium heat (be watchful, they burn quickly).
  • Remove the shrimp and the onions from the pan and set them aside.
  • Add the lime juice and wine (optional) to the pan, bring it to a boil, then reduce the heat and simmer it until it is thickened and reduced, 3 - 5 minutes.
  • Stir in the shrimp and onions, almonds, parsley, salt, and pepper and serve it immediately.

Slow Cooker Directions

  • Place all ingredients in the slow cooker and stir to combine. Cook on low for 2 1/2 - 3 hours until the shrimp are pink and plump. (Since shrimp cook quickly, it is best not to cook this dish on high unless closely watched.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the onion, thaw, peel and devein the shrimp if necessary and refrigerate, toast the almonds, juice the limes, chop the parsley.
Scramble Flavor Booster: Use chipotle or Mexican hot chili powder for an extra kick, add 1/4 - 1/2 tsp. ground cumin with the chili powder.
Tip: Ever wonder about the difference between flat-leaf and curly parsley? Not only do they look different, but flat-leaf parsley generally has a more robust, and to me, more pleasant, flavor. If necessary, you can substitute one variety for the other, just make sure to taste a bit first and adjust the amounts to your taste.
Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 11g, 17%; Saturated Fat: 3g, 15%; Cholesterol: 180mg, 60%; Sodium: 320mg, 13%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 24g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Low Carb, Low Fat, Low Sodium, Main Dish, No Added Sugar, Slow Cooker, Snack/Appetizer, Spring, Summer, Super Scramble Express (20 minutes or less total), Winter
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