| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Large shrimp; peeled and deveined |
| 1 |
tb |
Salt |
| 1 |
|
Lemon; cut in half |
| 8 |
c |
Water |
| 3/4 |
c |
White wine vinegar or tarragon vinegar |
| 3/4 |
c |
Olive oil |
| 1 |
|
Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2 |
| 1 |
|
Dried chile de árbol; crushed, (no seeds) |
| 1/4 |
c |
Fresh cilantro; chopped |
| 2 |
lg |
Cloves garlic; minced or put through a garlic press |
| 2 |
tb |
Fresh cilantro; chopped, (if desired) |
| 3 |
|
Green onions; (white part only), minced |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
These might be good at a Superbowl party. From Texas Cooking Online:
Combine the water, salt and lemon halves in a Dutch oven, and bring to a
boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from
heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and garlic in a large
zip-top plastic bag or other plastic container. Add the boiled shrimp, and
refrigerate for 12 hours or overnight, turning several times.
To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp
with additional cilantro, green onions and black pepper, and toss well.
Arrange in a serving dish, and serve immediately.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Jan 03,
1999, converted by MM_Buster v2.0l.
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