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Peel-and-Eat Shrimp with Garlic
Delight your customers with these savory, garlicy peel-and-eat shrimp with tomatoes and cilantro.
24 large raw shrimp, unpeeled
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1/4 cup Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Salt and freshly cracked black pepper, to taste
2 Tbsp. oil
2 limes
1 cup Markon First Crop Tomatoes, chopped
4 squares cornbread, crumbled
Toss shrimp, garlic, and two tablespoons of cilantro in a mixing bowl; season mixture with salt and pepper.
Heat oil in a large cast-iron skillet; when hot, add the shrimp mixture. Shake pan to ensure all shrimp are cooked through (approximately three minutes). Squeeze the juice of both limes to deglaze pan. Add tomatoes and cook until liquid evaporates (approximately one more minute).
Serve shrimp mixture with crumbled corn bread and remaining fresh cilantro on butcher block paper or in lined baskets.
Spring
Summer
Entrees
Gluten Free