Edited and re-posted from my old blog Where’s My Parade?!
First posted July 2013.
After a first time trip to Cortina’s in Dundrum Town Centre last week, I got a little obsessed with their cilantro and lime rice. I could eat this rice without anything else. Yum, coriander. I dance around with coriander bunches like Morrissey and his gladioli.
Anywho, onto the recipe. Cravings dictated the direction of my rice companion. Garlic and prawns said the belly brain. Lots of garlic. There may or may not have been a plan laugh involved.
Very simple and veeerry tasty. I used Marcela Valladolid’s recipe
Baja Garlic Prawns
For two servings, I used the following-
1 tbsp butter
half pound king prawns
salt and freshly ground pepper
1 white onion diced small
4 garlic cloves
3 tblsp white wine
juice of half a lime
(in lieu of parsley) 2 handfuls of coriander chopped
Directions (from Marcela’s recipe on foodnetwork.com)–
Melt the butter in heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes.
Coriander and Lime Rice-
Half a cup of rice per person
Double the amount of water to rice (1 cup water per person)
1 teaspoon salt
juice of half a lime per person
2 handfuls of corainder chopped per person
In a suitable sized pot for your portions of rice, add the rice and water. Cook for the time indicated on the package directions.
When the rice is ready, squeeze your lime juice into a large bowl. Add the rice and then the chopped coriander. Mix fully, fluffing the rice with a fork.
Serve with a Margarita or five.
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