Prep 20 mins
Cook 6 mins
I looked up Cambray onion and the majority of descriptions claim it to be baby pearl onions. A few sources say that spring onion will be a suitable sub.
- 6 jumbo shrimp
- 1 fresh lime, in slices
- 28.34 g butter
- 29.58 ml of cambray onions, diced
- 78.07 ml sour cream
- 0.59 ml salt
- 0.25 ml pepper
- Clean the shrimps, put them on the butter with the onion, salt and pepper in a skillet.
- Add the lime slices, fry till the shrimp is barely cooked through and take them off the flame.
- Add the sour cream and serve.
This is so easy to put together and so tasty. My market was out of jumbo shrimp, so I subbed about 20 medium shrimp. I also used a diced shallot for the cambray onion. I wasn't sure what to do with the cooked lime slices and they looked kind of unappetizing, so I discarded them before adding the sour cream, and put a fresh slice on each plate. Served with a lemon-oregano flavored pasta I found at the Farmer's market. Great meal! Made for ZWT8.
These were so simple and absolutely delicious..but i forgot to add the sour cream (was cooking 3 shrimp dishes at once. It was perfect without, i cant wait to make them with.