Yield: 1 servings
|½ teaspoon||Freshly-ground black pepper|
|1 teaspoon||Ground cumin|
|8 ounces||Medium shrimp or prawns in shell; washed|
|2 tablespoons||Olive oil|
|1||Red jalapeno chile; stem, seed,|
|; and julienne|
|(or a small red bell pepper)|
|1 large||Scallion; trim, thinly slice|
|; on the diagonal|
|1||Garlic clove; thinly sliced|
|Juice of 1 lime|
Combine the salt, pepper, cumin and paprika in a bowl. Add the shrimp and toss to coat evenly. Heat the oil in a large skillet over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapeno or bell pepper, scallion and garlic and cook 1 minute longer. Remove from the heat, stir in the lime juice and serve. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6131 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.