Ingredients
1lbjumbo shrimp,peeled and de-veined
10pcsbaby potatoes
4cobscorns
3tbspunsalted butter,divided
1tbspgarlic,minced
2tbspfresh cilantro,diced
1tbspTonnes cilantro-lime seasoning
pink Himalayan salt,to taste
fresh ground black pepper,to taste
1tbsplime juice
Creole seasoning,for potatoes
Preparation
Boil potatoes in salted water for 10 minutes. Then, add corn and boil for another 10 to 15 minutes until potatoes and corn are tender. Check by piercing with a fork.
After putting potatoes in to boil, season shrimp with salt, pepper, and cilantro-lime seasoning.
Melt 1 tbsp butter in a skillet and add garlic. Sauté for 1 minute then add shrimp. Cook on both sides until pink for about 5 minutes.
Then add the remaining butter, fresh-diced cilantro, and lime juice to create cilantro-lime sauce. Stir shrimp in sauce to coat.
Plate shrimp, spoon some sauce over the top and sprinkle with diced cilantro. Plate potatoes and corn.
Serve and enjoy!
