| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Seafood | 9 | Servings | |
INGREDIENTS
| 2 | lb | Extra jumbo shrimp, peeled |
| and deveined | ||
| 1 | c | Fresh lime juice |
| 1/4 | c | Olive oil |
| 1 | Red onion, halved and very | |
| Thinly sliced | ||
| 1 1/2 | Lime, thinly sliced | |
| 1/4 | c | Fresh cilantro, finely |
| chopped | ||
| 1 | t | Dried oregano |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
To poach the shrimp: Bring a large pot of water to a rolling boil, using enough water to cover the shrimp by at least 1 inch. Add 1 tablespoon salt for each 2 quarts water. Prepare a large bowl of ice water to one side. Drop the shrimp into the boiling water. The cold shrimp will cool the water slightly, allowing the shrimp to poach. Let the water return to a simmer, but reduce the heat, if necessary, to keep the water from boiling again. Poach the shrimp until they turn pink on the outside and the tails just curl, about 1 - 2 minutes. (To test, cut into one shrimp. The flesh of raw shrimp is gray and translucent; that of cooked shrimp is white and opaque.) Lift the shrimp from the pot and immediately plunge them into the ice water to stop the cooking action, then drain. Put the shrimp in a bowl, pour the lime juice over them, toss, cover, and let them marinate for at least 1 hour, tossing occasionally. Then drain the shrimp, drizzle the olive oil over them, and add the onion, sliced lime, cilantro, and oregano. Season with salt and freshly ground pepper, and toss to combine all ingredients. Cover and refrigerate for 2 - 3 hours (or overnight). Serve with toothpicks. Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 07:50:43 -0400 From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
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