Lime Basil Shrimp

Fridays are my favorite day to cook. I teach until 6:30 Mon-Thursdays so whipping up something that takes longer than 15 minutes from start to finish is definitely not happening here. (think leftovers and making ahead)

Tonight I am going to make shrimp for dinner. I am just using some basil from my garden, juice of a few limes, tomatoes,  garlic and Dijon, butter and olive oil.  I even added a  can of white beans…How can it go wrong with such amazing and fresh ingredients? Yum…


Basil Shrimp

2 Tbs extra virgin olive oil

1/4- 1/2 cup butter, melted

1/4-1/2  cup lime juice

3 Tbs. Dijon

1/2 cup basil, chopped

4 garlic cloves, pressed

salt and pepper

2 1/2 pounds shrimp (cleaned)

1 can white beans, rinsed

2 tomatoes, diced

Add everything except beans and tomatoes to a baggie and allow to marinate for an hour. Add all contents to a large, hot skillet and saute until the shrimp are almost done. Add the beans and cook until heated through and the shrimp are cooked.

Serve on top of pasta, rice, quinoa or couscousIMG_2500.JPG.

YUM. Keeper!

What do I love about this? It is make-ahead and it is one pan…two of my favorite things!

What don’t I love about this? Come on….NOTHING!

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