Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Fresh or frozen large shrimp in shells |
2 \N | Cloves garlic; minced |
½ teaspoon | Finely shredded lime peel |
¼ cup | Lime juice |
2 tablespoons | Olive oil |
2 tablespoons | Finely chopped green onion |
¼ cup | Chopped anaheim pepper |
1 tablespoon | Snipped cilantro or parsley (up to 2) |
½ teaspoon | Sugar |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
Thaw shrimp, if frozen. Peel and devein shrimp. Bring 4 cups water to boiling in a medium saucepan. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or till shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside. Combine garlic, lime peel, limejuice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt, and pepper in a heavy plastic bag set in a medium bowl. Place cooked shrimp in bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning bag occasionally. To serve, drain shrimp, discarding the marinade.
Posted to Bakery-Shoppe Digest V1 #251 by "Catherine M. Frazier" <frosty@...> on Sep 18, 1997