HOW TO COOK SHRIMP IN A SKILLET RECIPES

Steps:

• Thinly slice one head red cabbage and measure out 4 cups. Wrap up the rest of the cabbage and save for future use. From two limes, grate 2 teaspoons peel and squeeze 2 tablespoons juice. Then, thinly slice the limes. Toss the lime juice with the red cabbage. Set the rest aside. Finely chop 1/4 cup fresh cilantro. In a separate bowl, toss 12 ounces small deveined shrimp with the lime zest and chopped cilantro. In 12-inch skillet, heat 2 tablespoons canola oil on medium-high until very hot; add the shrimp in a single layer. Cook 2 minutes, without stirring. Use tongs to turn the shrimp over. Cook another 2 minutes or until shrimp are opaque throughout. Serve the shrimp in 8 flour tortillas with the cabbage, sour cream, hot pepper sauce and the lime slices.

Steps:

• Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
• In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked. It will cook more later).
• Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
• Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
• After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
• Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
• Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.