| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive13 | 21 | servings | ||
INGREDIENTS
| 1/3 | c | Fresh lime juice |
| 1/4 | c | Orange marmalade |
| 3 | lg | Garlic cloves; minced, mashed with |
| 1 | ts | Salt |
| 1/2 | c | Fresh coriander sprigs; washed well, |
| Spun dry; and chopped fine | ||
| 2 | tb | Olive oil |
| 1 | tb | Soy sauce |
| 1/2 | ts | Dried hot red pepper flakes |
| 1 | lb | Large shrimp -; (21 to 24), shelled, |
| ; leaving | ||
| Tail and first shell section intact; and | ||
| If desired; deveined | ||
| Fresh coriander sprigs; for garnish |
INSTRUCTIONS
In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 1 tablespoon oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/4 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes. Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately-high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 teaspoon oil in same manner. Garnish shrimp with coriander sprigs and serve with reserved dipping sauce. This recipe yields approximately 21 to 24 hors d'oeuvres. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8652) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-16-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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