Shrimp san paulo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Limes, zest of (reserve) | |
| ½ | cup | Fresh lime juice |
| ½ | cup | Dry white wine |
| 2 | larges | Garlic cloves |
| 1¼ | pounds | Medium to large raw shrimp |
| ;peeled and deveined | ||
| 2 | tablespoons | Olive oil |
| ¼ | cup | Scallions, chopped |
| Fresh cilantro leaves | ||
| ;finely chopped | ||
| 3 | Jalapenos | |
| ;seeds and veins removed | ||
| ½ | teaspoon | Salt |
| ½ | cup | Cilantro leaves, chopped |
| 2 | larges | Tomatoes, seeded |
| ;diced and drained | ||
| Rice | ||
Directions
MARINADE
MAIN DISH
GARNISH
Combine all the marinade ingredients except zest in a bowl. Add shrimp; marinate for 30 minutes.
In a skillet, heat the 2 tb. of olive oil, add scallions and saute until softened. Add drained shrimp and saute quickly for 2 to 3 minutes, until shrimp become firm and turn pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter.
Add reserved marinade to skillet. Cook over high heat for 3 to 5 minutes, until marinade is reduced by half. Pour over shrimp.
Garnish with cilantro leaves.
Serve over rice.
Recipe from 1994"Shepherd's Garden Seeds Catalog," pg. 40. Posted by Cathy Harned. ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
Submitted By GAIL SHIPP On 08-30-95