CILANTRO LIME BAKED SHRIMP

YIELD: ABOUT 4 SERVINGS

CILANTRO LIME BAKED SHRIMP

This Cilantro Lime Baked Shrimp recipe is crazy delicious, made with healthier ingredients, and comes together in less than 30 minutes.

PREP TIME: 10 MINS

COOK TIME: 15 MINS

TOTAL TIME: 25 MINS

INGREDIENTS:

• 2 lb. raw shrimp, peeled and deveined
• 3 cloves garlic, minced
• zest and juice of 1 lime
• 1/2 tsp. cumin
• salt and pepper
• 2 Tbsp. melted butter
• 1/4 cup Panko bread crumbs
• 1/4 cup chopped fresh cilantro
• (optional garnishes: additional lime slices and fresh cilantro)

DIRECTIONS:

Preheat oven to 425 degrees F.

In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11x7-inch or 9x13-inch baking dish.

In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.

Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.

Roasted Turkey with Herb Butter & Roasted Shallots

Roasted Turkey with Herb  Butter & Roasted Shallots

Print

From the kitchen of Cookin Canuck. Adapted from Bon Appetit Magazine.

Serves: Serves 10

Ingredients

• ¾ cup butter, softened
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh thyme
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• 1 15-to-16 pound turkey
• Salt and pepper to season cavity
• 1¼ lb. shallots, peeled and cut in half through the root
• 1 carrot, unpeeled
• 1 large celery stalk, cut in half crosswise
• 1 medium onion, peeled and quartered
• 3 cups (approximately) chicken broth

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
3. Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
4. Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
5. Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
6. Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
7. Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with ½ cup chicken broth every 30 minutes.
8. Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
9. Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
10. Remove the carrot, celery and onion from the cavity and discard.
11. Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.

The recipe:
Preheat oven to 350 degrees F.

In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.

Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper.  Place the carrot, celery and onion quarters into the cavity of the turkey.  Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.

Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.

Place the turkey in the roasting pan, breast side up.  Scatter the shallots around the turkey, on the bottom of the roasting pan.  Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 1 1/2 hours, basting it with 1/2 cup chicken broth every 30 minutes.

Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.

The dark color of the drippings comes from the roasted shallots in the bottom of the pan. The flavor is unbelievably good.

Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving. Remove the carrot, celery and onion from the cavity and discard.

Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy