Yield: 8 servings
Measure | Ingredient |
---|---|
5 cups | Water |
1½ cup | Dry white wine |
½ \N | Lemon, sliced |
½ \N | 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 |
\N \N | Lemon and lime wedges |
1 \N | Bay leaf |
2 \N | 2 1/2\" dried hot chilies |
1 large | Onion(s), quartered |
3 pounds | Small shrimp |
\N \N | (40-50 per pound), shelled |
\N \N | With tail segment intact |
½ cup | Extra-virgin olive oil |
1 \N | Garlic clove(s) |
\N \N | Thinly sliced |
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