| 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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