Cilantro Lime Shrimp

Super yummy and easy shrimp! Hard to go wrong with shrimp. Shrimp shrimp shrimp. Shrimp is one of my favorite foods...sooo good but pretty expensive. I served these super easy critters with some breadcrumb-crusted-parmesan-sprinkled zucchini (zucchini slices dipped in egg and coated with breadcrumbs and then sprinkled with parmesan, baked at 400 degrees for...uh...about 20 minutes? Til crispy, before burnt, and you can flip halfway). Pretty frickin' tasty.

I approximately doubled this recipe. Very easy and hard to get wrong even with approximations.

Cilantro Lime Shrimp
Recipe from House of Yum

1/2 pound shrimp
1 teaspoon extra virgin olive oil
1 clove minced garlic
1/8 teaspoon sea salt
1/8 teaspoon cumin
Juice from 1/2 lime
1 tablespoon chopped cilantro

Heat olive oil and garlic over medium heat.

Toss shrimp with sea salt and cumin then place in heated pan.

Cook the shrimp thoroughly and then remove from heat.

Squeeze the juice from half a lime over the shrimp and then toss with the cilantro.

Key Lime Pie

I'm not even sure when I made this. I think it was late August--man, I'm behind on posting! And not really baking anything new, so I thought I'd share some of these delicious recipes I've made and never had the chance to share. Pretty sure this was delicious. I'd never made key lime pie before and was a little scared that it was undercooked at first--baked it a little longer than the directions, but in the end, so long as it's solid when you take it out of the oven, I think the key lime pie is baked.

Key Lime Pie

Recipe from Kitchen Runway

1¼ C graham cracker crumbs

¼ C sugar

5 Tbs melted butter

1 14oz can of condensed milk

1 whole egg

1 C lime juice (key lime juice can be used but keep in mind key limes are tarter and more bitter than regular limes.  You can cut the amount of juice down to ½ C for the recipe)

zest of 1 lime

Whipped Cream:

1 C heavy whipping cream

3-4 Tbs of powdered sugar (depending on how sweet you like it)

1 tsp vanilla

lime zest and lime slices

Preheat oven to 350° F.

In a medium bowl, combine graham cracker crumbs, sugar and butter.  Press the mixture into a 9 inch pie or tart pan.  Place pie pan on a baking sheet and bake until golden brown, about 10 minutes.  Remove from oven and let crust cool to room temperature.

In another bowl, whisk together condensed milk and egg until smooth.  Add lime juice and zest and whisk until combined and smooth.  Gently pour filling into cooled pie shell (on baking sheet) and bake on the middle rack for 15 to 18 minutes until center of pie has set.  Remove from oven and cool pie on rack and then chill in the refrigerator for at least two hours. Top with whipped cream and garnish with lime zest and slices.

Whipped Cream:

In a large, deep bowl, add heavy whipping cream, powdered sugar and vanilla. Using an electric hand mixer whip the ingredients together on medium high speed for 7 to 8 minutes until it begins to hold stiff peaks.