Whenever I am away from home, I look for restaurants that serve something different. International type places rock, and I’m sure to find something I’ve never had before. Such was the case when I stopped at Zaytina in Washington D.C. They serve innovated Turkish, Greek and Lebanese foods. One of the things I ordered was Garides Me Anitho that is a dish comprised of sautéed shrimp, dill, shallots, mustard, and lemon juice.
This was so good that I had to figure out how to make it myself. So over time I have experimented and worked out a dish that is my own. Though based on the above dish, it is different and just as tasty.
Cilantro Shrimp and Rice
1 lb shrimp, peeled and deveined
1 or 2 cloves of garlic minced
2 tablespoons of olive oil
1 tablespoon of butter
1/4 cup lime juice
Optional: Crushed red pepper
- Heat olive oil and butter together then sauté the garlic for about one minut before adding the shrimp (if you like it spicy add the crushed red pepper and sauté for one minute more.
- Sauté shrimp until done
- Add the lime juice, mustard and cilantro
- Simmer for about five minutes
- Serve on a bed of rice
Note: I like Nathan’s brown mustard, however, any type of brown mustard would work just as well. I do know from experience (an accident actually) that honey mustard is not the way to go. Also, fresh cilantro is preferable to some but expensive, and I recommend using the base only because of the cost. The base is very good and is also low in sodium.
In the comment section below, please feel free to pot your recipe, preferences or other comments about cilantro shrimp.
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