The first time that I cooked with Cilantro, it was definitely not “love at first sight”. While I liked the taste, I was not a fan of its aroma (which was a little pungent for me). Since then, I have come to adore this herb. I cook with it a lot…adding it to my hummus, soups, rice dishes, salads and marinades. Of course, I also add it to homemade salsa. However, Cilantro is so much more than being used “just for salsa”…
Cilantro (also known as coriander) is an herb which has been used around the world for centuries. It is a well-known ingredient used in recipes from Spain, Mexico, Middle East and South America.
Cilantro has an interesting history.
- Archeologists found coriander seeds in King Tut’s tomb.
- The Greeks used the essential oil of Cilantro for perfume.
- The Romans introduced Cilantro to the British who in turn brought Cilantro to the Americas in 1670.
This week our family Sunday dinner took on a Cilantro theme. I will be posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro.
Gypsy World Spice Cafe Recipe – Cilantro Lime Shrimp
2 pounds large Shrimp, peeled and de-veined
1 tablespoon Butter
1 tablespoon Olive Oil
1 Shallot, finely minced
1 Garlic clove, finely minced
1/4 cup fresh Cilantro, chopped
Juice if 2 limes
Salt & Pepper
- Rinse shrimp under cold running water. Pat dry with paper towels.
- In a nonreactive large frying pan, melt butter and olive oil over medium heat.
- Add chopped shallots and cook for 2-3 minutes, until softened.
- Add garlic and shrimp.
- Cook, tossing 30 seconds.
- Add lime juice and cook 2-3 minutes (or until shrimp turns pink).
- Salt & Pepper to taste.
- Stir in chopped cilantro.
- Serve immediately (with crusty bread if you want).