Ingredients
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3 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice
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2 tablespoons raw sugar
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2 cloves garlic minced
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1 whole, canned chipotle chili pepper, pureed
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3 tablespoons finely chopped fresh cilantro
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1 pound large wild caught shrimp
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2 medium shallots, minced
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¾ cup panko bread crumbs
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1 ½ teaspoon ground coriander
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½ teaspoon My Sage Gourmet Tuscan Herb Seasoning or sea salt
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¼ teaspoons freshly ground black pepper
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2 tablespoons unsalted butter
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1 pound baby spinach leaves (optional)
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Lime wedges
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1/4 cup finely chopped flat-leaf parsley for garnish
Instructions
- In a medium size bowl, combine first 6 ingredients (oil-cilantro) mix well and allow to rest for 30 minutes or more
- Remove and discard the vein, tail and shell of each shrimp, set aside
- In a small bowl combine panko, coriander, My Sage Gourmet Tuscan Herb Seasoning and pepper
- Add Shrimp to panko mixture, coating well and set aside
- Melt the butter in a large heavy skillet, over medium heat
- Add shallots, stirring occasionally, cook until opague
- Add Shrimp, cook 2-4 mins. turning once, until pink
- Reduce heat, add ½ the oil/chilli mixture, stirring to coat the Shrimp (about 1 minute)
- Drizzle a small amount of remaining chili sauce mixture on each plate, dividing evenly
- Place a small pile of spinach (1/4 cup) onto each plate.-optional
- Spoon the shrimp mixture onto the plates atop the spinach and chili glaze.
- Line each plate's edge with parsley and lime wedges
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving:
Calories: 883Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 509mgSodium: 3217mgCarbohydrates: 71gFiber: 12gSugar: 20gProtein: 67g
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Photography courtesy of JTT Photography
