| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Niger |
Toohot08 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Fish stock or clam juice |
| 1 |
lb |
Peeled rock shrimp |
|
|
(or 1 1/4 pounds small shrimp; shell on) |
|
|
Stemmed serrano chiles – (1 or 2); seeded if desired, |
|
|
; and finely chopped |
| 1 |
sm |
Red onion; finely diced |
| 2 |
lg |
Cilantro bunches; stems trimmed, |
|
|
; and roughly chopped |
| 1/4 |
c |
Freshly squeezed lime juice |
| 1 |
ts |
Salt |
INSTRUCTIONS
In large saucepan bring stock or clam juice to a boil. Add shrimp and cook,
30 seconds for rock shrimp, 1 minute for shelled shrimp. Strain, reserving
the liquid, and spread shrimp on a baking sheet to cool. When cool enough
to handle, peel shrimp if necessary. In large bowl place shrimp. Add all
other ingredients along with 1 cup reserved cooking liquid. Mix well. Cover
with plastic and chill thoroughly before serving. This recipe yields ?
servings
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken
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