Tangy Lime Shrimp
Source: Everyday with Rachel Ray
- 1 lb. medium shrimp, patted dry
- 4 tbsp. butter
- 1/4 cup chopped shallots
- 1/4 cup lime juice, plus 1 tsp. grated zest
- 1/4 tsp. crushed red pepper
- 1/3 cup chopped cilantro
- Season shrimp. Heat large skillet over medium-high; add 1/2 tbsp. butter and shrimp. Cook shrimp through, 1 to 2 minutes; transfer to plate. Over medium-low heat, melt 1 tbsp. butter; add shallots, lime juice and crushed pepper; cook 2 minutes. Add remaining butter, zest, shrimp and cilantro; toss.
Twice Baked Sweet Potatoes
Source: Everyday Food
- 5 medium sweet potatoes (about 3 pounds)
- 4 ounces fresh goat cheese
- Coarse salt and ground pepper
- 3 tablespoons finely chopped fresh chives
- 1/4 cup chopped pecans
- 1/4 cup panko (Japanese breadcrumbs)
- 4 tablespoons unsalted butter, room temperature
- Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour. (I was in a hurry and I was only cooking for two people, so I just put two potatoes in the microwave for about 13 minutes on high. I eyeballed the adjustments for the other ingredients).
- When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
- In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.