Citrus and clove marinated shrimp
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 1½ | cup | Dry white wine |
| ½ | Lemon, sliced | |
| ½ | Lime, sliced | |
| ¼ | teaspoon | Ground cloves |
| 1 | tablespoon | Black peppercorns |
| 1 | tablespoon | Salt |
| 1½ | tablespoon | White wine vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Lime juice |
| ¼ | teaspoon | Ground cloves |
| Lemon and lime wedges | ||
| 1 | Bay leaf | |
| 2 | 2 1/2\" dried hot chilies | |
| 1 | large | Onion(s), quartered |
| 3 | pounds | Small shrimp |
| (40-50 per pound), shelled | ||
| With tail segment intact | ||
| ½ | cup | Extra-virgin olive oil |
| 1 | Garlic clove(s) | |
| Thinly sliced | ||
Directions
MARINADE
GARNISH
In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, black peppercorns, salt, bay leaf, chilies, and onion and boil 5 min. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 min. Drain shrimp in a colander and cool 5 min.
Make Marinade: In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
Serve shrimp with lemon and lime wedges.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95