| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2eat-lf, 5vinegar, Appetizers | 4 | Servings | ||
INGREDIENTS
| 2 | lb | Shrimp, uncooked tiger |
| 3/4 | c | Cider vinegar |
| 2 | Limes, juiced | |
| 4 | Scallions, roughly chopped | |
| 1 | T | Fresh cilantro, torn leaves |
| 2 | Red onions, finely sliced | |
| Salt and pepper | ||
| 1 | Lemon, cut into wedges | |
| 1 | Lime, cut into wedges | |
| Toasted brioche bread |
INSTRUCTIONS
1997 Cook the shrimp in a large saucepan of boiling salted water for a few minutes until they turn pink. Drain and place in a bowl. Pour over the vinegar and lime juice, and add the remaining ingredients. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges, and toasted brioche. "CIDER VINEGAR gives a special zing, and marries well with the lemon, lime, and the fresh taste of cilantro." McServing 301 cals, 12% ff. 4.2 g fat. source: Clare Gordon-Smith (1996) Basic Flavorings: Vinegar (Courage Books). MC Formatting by Kitchen Path (phannema@wizard.ucr.edu) June 1997 Recipe by: Basic Flavorings: Vinegar Posted to Digest eat-lf.v097.n166 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 29,
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