| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Vegetables, Grains |
|
Fish, Fruits, Seasonings, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Limes, zest of (reserve) |
| 1/2 |
c |
Fresh lime juice |
| 1/2 |
c |
Dry white wine |
| 2 |
lg |
Garlic cloves |
|
|
;finely chopped |
| 3 |
|
Jalapenos |
|
|
;seeds and veins removed |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Cilantro leaves, chopped |
| 1 1/4 |
lb |
Medium to large raw shrimp |
|
|
;peeled and deveined |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Scallions, chopped |
| 2 |
lg |
Tomatoes, seeded |
|
|
;diced and drained |
|
|
Rice |
|
|
Fresh cilantro leaves |
INSTRUCTIONS
MARINADE
MAIN DISH
GARNISH
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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