Citrus and clove marinated shrimp

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



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

Similar recipes