Cilantro Lime Shrimp
1 tbs butter
1 tbs olive oil
3 cloves garlic, put through a garlic press
1 large onion, diced
1 jalapeno, diced (I bought jalapeno rings in a jar a while ago, so I used 5-6 rings)
¼ tsp crushed red pepper flakes
½ tsp oregano
1 can diced tomatoes (the original recipe calls for 2 diced Roma tomatoes, but I only had a can of crushed tomatoes. Next time, I would used diced tomatoes)
2 tbs lime juice
¼ tsp salt
¼ tsp black pepper
1 pound uncooked shrimp, shelled and deveined
½ tbs cilantro cooking base (or a few pinches of fresh cilantro leaves)
Cook oil and butter in pot/large pan over med-high heat. When oil and butter are melted, add onions and cook for 2-3 minutes. Add jalapeno and garlic. Once the onions look cooked, add crushed red pepper and oregano, and diced tomatoes. Cook about 5 minutes. Add lime juice, salt, and pepper. Add shrimp and cook. It's done when it's opaque.
I paired the recipe with couscous, and it was a great combo!