| 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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