| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
lg |
Garlic cloves – (to 4); cut thin slivers |
| 2 |
sm |
Dried hot red chiles; or more |
|
|
Grated peel from 1 orange |
| 1 |
|
Freshly-squeezed orange |
| 16 |
lg |
Shrimp; peeled |
|
|
Salt; to taste |
| 1/4 |
c |
Minced cilantro leaves |
| 1 |
tb |
Freshly-squeezed lemon juice; or to taste |
INSTRUCTIONS
Combine the oil and garlic in a skillet no larger than 10 inches across.
Turn the heat to medium, and cook until the garlic begins to sizzle, then
turn the heat to medium-low. When the garlic is blond, stir in chiles,
orange peel, and orange juice. Add the shrimp, and raise the heat to high.
Cook, stirring occasionally and sprinkling with salt, until the shrimp are
all pink, about 4 minutes. Remove from heat, and add most of the cilantro
and the lemon juice. Taste, and adjust seasoning. Serve garnished with the
remaining cilantro. Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 145 Calories (kcal); 14g Total Fat; (86% calories from fat);
5g Protein; trace Carbohydrate; 36mg Cholesterol; 36mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Mark Bittman
Converted by MM_Buster v2.0n.
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