Creamy Shrimp with Cilantro Stems

A couple years ago I read an unintentionally hilarious interview with Ruth Reichl, in which she talked, among other things, about her recent travels in Laos (lucky duck).  She mentioned people there rarely wasted food and that for many ant eggs were a major source of protein.  Her takeaway from the trip?  Afterwards she felt bad throwing away parsley stems.

Well Ruth, if you feel the same way about cilantro stems, this one’s for you.  I’m a cilantro lover, so I end up with plenty of stems on a weekly basis.  Sure, I throw some in with the leaves when I make salsa, but it never occurred to me that they could be great on their own.  And great they are.  They’re flavorful and keep a slight crunch.  These shrimp would be great in a nice, warm tortilla as an appetizer, but I also loved it over a fresh green rice (I’ll be sure to post a green rice recipe later this week).

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Creamy Shrimp with Cilantro Stems

Yield: 4 servings

Ingredients:

* 1-1/4 to 1-1/2 pounds peeled and deveined small shrimp
* 2 Tablespoons vegetable oil
* 1 cup chopped cilantro stems
* 1 small onion, finely chopped
* 2 jalapenos, finely chopped
* 2 cloves garlic, minced
* 1/4 teaspoon ground cumin
* 3/4 cup heavy cream
* Salt and pepper
* Juice of half a lime
* Chopped cilantro leaves for garnish (optional)

Directions:

Heat the vegetable oil in a large skillet over medium-high heat. Add the cilantro stems, onion, jalapenos, garlic and cumin and cook for several minutes, just until the onion and cilantro stems have softened a bit.

Add the cream and simmer until reduced and thick. Add the shrimp, season with salt and cook until the shrimp turn pink. Remove from heat and add the lime juice. Season with salt and pepper to taste. Serve atop green rice and garnish with cilantro leaves, if desired.

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4 Responses to “Creamy Shrimp with Cilantro Stems”

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    1
    Patty — July 22, 2011 at 12:44 am

    Wow! Anything with shrimp and cilantro catch my eye! Looks delicious! Pinning this to Pinterest!

    Reply

  2. #
    2
    CATE — July 22, 2011 at 6:15 am

    Thanks Patty! Isn't Pinterest the best ever? I'm a big fan :)

    Reply

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    Thomas J — July 31, 2012 at 5:36 am

    oh my goodness this recipe is really really easy/fast/delicious.

    great recipe. I changed it a teeny bit though.

    i added 4 Roma tomatoes as well as doubled the amount of lime juice (did you know that microwaving limes for 30sec-1min will make them yield MUCH more juice?)

    i reduced it until the sauce was as thick as i could stand because i was putting it in a flour tortilla with black beans and cilantro lime rice.

    thanks for the recipe, it was fantastic!

    Reply

    • CATE — July 31st, 2012 @ 5:19 pm

      Thomas- so glad you liked it and was able to put your own spin on the recipe :). And thanks for the tip about the lime… and for taking the time to comment!

      Reply

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