| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Fresh or frozen large shrimp in shells |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Finely shredded lime peel |
| 1/4 | c | Lime juice |
| 2 | tb | Olive oil |
| 2 | tb | Finely chopped green onion |
| 1/4 | c | Chopped anaheim pepper |
| 1 | tb | Snipped cilantro or parsley (up to 2) |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Thaw shrimp, if frozen. Peel and devein shrimp. Bring 4 cups water to boiling in a medium saucepan. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or till shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside. Combine garlic, lime peel, limejuice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt, and pepper in a heavy plastic bag set in a medium bowl. Place cooked shrimp in bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally. To serve, drain shrimp, discarding the marinade. Posted to Bakery-Shoppe Digest V1 #251 by "Catherine M. Frazier" <[email protected]> on Sep 18, 1997
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