Marinated tiger shrimp with lemon and lime
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp, uncooked tiger |
| ¾ | cup | Cider vinegar |
| 2 | Limes, juiced | |
| 4 | Scallions, roughly chopped | |
| 1 | tablespoon | Fresh cilantro, torn leaves |
| 2 | Red onions, finely sliced | |
| Salt and pepper | ||
| 1 | Lemon, cut into wedges | |
| 1 | Lime, cut into wedges | |
| Toasted brioche bread | ||
Directions
TO SERVE
1. Cook the shrimp in a large saucepan of boiling salted water for a few minutes until they turn pink. Drain and place in a bowl. Pour over the vinegar and lime juice, and add the remaining ingredients.
2. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges, and toasted brioche.
"CIDER VINEGAR gives a special zing, and marries well with the lemon, lime, and the fresh taste of cilantro." McServing 301 cals, 12% ff. 4⅕ g fat.
source: Clare Gordon-Smith (1996) Basic Flavorings: Vinegar (Courage Books). MC Formatting by Kitchen Path (phannema@...) June 1997 Recipe by: Basic Flavorings: Vinegar Posted to Digest eat-lf.v097.n166 by Kitchen PATh <phannema@...> on Jun 29, 1997