Out of the shrimp recipes in this site, this is probably one of the lightest ones. Check it out!

Ingredients

16-20 jumbo shrimp or large shrimp16

20 lean rasher streaky bacon, derinded 60 g butter

finely grated rind of 1 lime

2 garlic cloves, crushed

For the cilantro and soured cream sauce:

150ml soured cream
2-3 garlic cloves, crushed
1 small red chili, deseeded and chopped very finely
2 tbsp chopped fresh coriander (cilantro)
2 spring onions (scallions), trimmed and chopped finely
1-2 tsp lime juice
salt and pepper

To garnish:

fresh coriander (cilantro)

lime wedges

Remove the heads and shells from the shrimp but leave the tails in place. Remove the black vein which runs down the length of the shrimp if desired but it is not essential (as stated in know about shrimp)

Wrap a rasher of bacon around each shrimp, securing with a piece of wooden cocktain stick. Place on a foil-lined grill pan.

Melt the butter and mix in half the grated lime ring and the garlic. Use to brush over the bacon-wrapped shrimp.

To make the sauce, put the soured cream into a bowl and mix in the garlic, chili, coriander (cilantro), spring onions (scallions), remaining grated lime rind, seasoning and finally lime juice to taste, which will thicken up the sauce. Transfer to a serving bowl.

Cook the shrimp under a preheated grill for about 2 minutes on each side, or until the bacon is lightly browned and the shrimp are hot. Be careful when removing the tray. Remove and discard the wooden cocktail sticks.

Serve the shrimp on a large plate or four individual plates, together with the soured cream sauce and a garnish of fresh coriander (cilantro) and lime wedges.

This shrimp recipe is fantastic as an appetizer or if you are throwing a party. It is very light and your guests will absolutely adore it. You cannot really offer shrimp recipes without a good bottle of white wine. Always chill your wine before serving, as white one is not tasty when at room temperature. If your choice is red wine, make sure you serve this shrimp recipe with a main meal that consists of red meat (beef, pork or lamb).

Jumbo shrimp are just the best for any shrimp recipe, and they are really tasty when wrapped in bacon, grilled with the garlic and lime butter (yum!) and served with this spicy and tangy soured cream and coriander (cilantro) sauce. Also, don’t forget to make yourself the dessert if you decided to use this shrimp recipe as a starter for a 3 course meal. Why not bake a cake? Nothing beats homemade!

**Tip 1: if you are on a gluten free diet, you can accompany this dish (and the rest of the dishes in this site) with any gluten free bread recipe

**Tip 2: Baking Tins Empire will offer you the right choice of utensils if you decide to bake your own cake

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I have selected a few videos of my choice of different shrimp recipes you can easily make at home. I am updating my site so I can eventually upload my own photos! In the meantime, I hope you really enjoy these videos.

Tomatillo Cilantro Shrimp

Fried Coconut Shrimp Recipe

Grill Shrimp for Tequila Shrimp Recipe

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I love this shrimp and grits recipe. If you want to be a master of seafood you HAVE to master the shrimp and grits recipe as everyone loves it!

Now, I’m going to show you the way I make it, which is my favorite, of course. If you follow the recipe step by step you will end up with the best shrimp and grits ever! Let’s start.

For the grits you will need:

6 cups of semi-skimmed milk or split it into 3 cups of skimmed milk and 3 cups of full fat cream.

2tbsp butter

1 cup cornmeal

Salt and pepper

And, for the shrimp you will need:

A nice lug of olive oil – preferably extra virgin

2 small onions

1 garlic clove

1/2kg Italian sausage (andouille is great for this)

4tbsp white flour

3 cups of stock – preferably chicken

A pinch of nutmeg

3 bay leaves

1/2kg shrimp, peeled, preferably large (if in a tight budget, the smaller ones will do)

The juice of 1 lemon

Salt and pepper

2tbsps of parsley – preferably flat leaf – chopped

3 medium sized onions

This shrimp and grits recipe is relatively easy. It won’t take more than half an hour to prepare and it will give you four to eight nice servings.

Warm up the milk in a pot at medium to low heat (or the milk and the cream if you chose that option). Whisk in the cornmeal, don’t rush it, it should be done slowly until uniting with the other ingredients. It will start to bubble after a few minutes, make sure you turn it down to low heat. Stir frequently (use a wooden spoon) and cook for about 10 to 15 minutes until it thickens nicely.

Add the butter and season with salt and pepper. I personally like adding a little bit of nutmeg; it deepens the flavor.

Now, for the shrimp:

In a frying pan add a lug of olive oil. Add the garlic and fry until golden (don’t let it burn!); then add the onion, nicely diced. Fry until soft; I usually place a lid on the frying pan to keep the moisture in.

Add the andouille and cook for another 4 minutes or until brown. Add the 4 tablespoons of white flour and keep stirring all the time. Add the stock – again, don’t rush it – and stir to avoid the lumps. Add the bay leaves and after 2 minutes add the shrimp.

Cook for a further 3 minutes until the sauce is nice and thick; season with salt and pepper. Add the lemon juice, parsley and onion.

Mix the shrimp and grits together and serve. Accompany with any of the fabulous juice recipes that you will find at healthy juicer recipes.

This is a great shrimp and grits recipe. For more fantastic shrimp recipes keep checking this site!

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