| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Cklive06 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Whole cumin seeds |
| 1 |
ts |
Anise seeds |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Pico De Gallo Norteno; see * Note |
| 1 |
ts |
Oregano |
| 1 |
lb |
Peeled medium shrimp |
| 1 |
ts |
Freshly-crushed black pepper |
| 1 |
ts |
Salt; or to taste |
|
|
Lime wedges; for garnish |
INSTRUCTIONS
* Note: See the "Pico De Gallo Norteno - Uncooked Tomato Salsa" recipe
which is included in this collection.
Toast the cumin seed and anise seed on a dry, hot large saute pan,
shaking the pan constantly, until fragrant, about 1 minute. Set
aside. In a large skillet, heat vegetable oil over high heat until
almost smoky. Add the salsa and cook for 3 minutes, stirring often.
Add the toasted spices and the oregano, and cook for 2 minutes. Add
the shrimp and cook for approximately 1 1/2 minutes on each side or
until just pink. Adjust seasoning. Serve immediately with lime
wedges. This recipe yields ?? servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-9119 broadcast 04-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-07-1998
Recipe by: Sara Moulton
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