| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Niger | Toohot08 | 1 | servings |
INGREDIENTS
| 4 | c | Fish stock or clam juice |
| 1 | lb | Peeled rock shrimp |
| (or 1 1/4 pounds small shrimp; shell on) | ||
| Stemmed serrano chiles – (1 or 2); seeded if desired, | ||
| ; and finely chopped | ||
| 1 | sm | Red onion; finely diced |
| 2 | lg | Cilantro bunches; stems trimmed, |
| ; and roughly chopped | ||
| 1/4 | c | Freshly squeezed lime juice |
| 1 | ts | Salt |
INSTRUCTIONS
In large saucepan bring stock or clam juice to a boil. Add shrimp and cook, 30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving the liquid, and spread shrimp on a baking sheet to cool. When cool enough to handle, peel shrimp if necessary. In large bowl place shrimp. Add all other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover with plastic and chill thoroughly before serving. This recipe yields ? servings Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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