| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Vegetables, Grains | Fish, Fruits, Main dish, Seasonings, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Limes, zest of reserve | |
| 1/2 | c | Fresh lime juice |
| 1/2 | c | Dry white wine |
| 2 | Garlic cloves | |
| finely chopped | ||
| 3 | Jalapenos | |
| seeds and veins removed | ||
| 1/2 | t | Salt |
| 1/2 | c | Cilantro leaves, chopped |
| 1 1/4 | lb | Medium to large raw shrimp |
| peeled and deveined | ||
| 2 | T | Olive oil |
| 1/4 | c | Scallions, chopped |
| 2 | Tomatoes, seeded | |
| diced and drained | ||
| Rice | ||
| Fresh cilantro leaves |
INSTRUCTIONS
Combine all the marinade ingredients except zest in a bowl. Add shrimp; marinate for 30 minutes. In a skillet, heat the 2 tb. of olive oil, add scallions and saute until softened. Add drained shrimp and saute quickly for 2 to 3 minutes, until shrimp become firm and turn pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter. Add reserved marinade to skillet. Cook over high heat for 3 to 5 minutes, until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves. Serve over rice. Recipe from 1994 "Shepherd's Garden Seeds Catalog," pg. 40. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 178.6mg
Sodium: 1442.4mg
Potassium: 423.6mg
Carbohydrates: 9.4g
Fiber: 2g
Sugar: 3.6g
Protein: 20.3g