Lime cilantro shrimp over black pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame oil |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Each minced fresh garlic and |
| Ginger | ||
| 1 | Fresh jalapeno pepper, | |
| Seeded and minced | ||
| 1 | pounds | Fresh shrimp (8 to 12 ounces |
| Net after peeling and | ||
| Deveining) | ||
| Salt | ||
| 8 | ounces | Dried or fresh black ink |
| Pasta | ||
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Thawed frozen petite peas |
| 2 | tablespoons | Roughly chopped cilantro |
| Leaves | ||
Directions
In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW # MF6686