Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 \N | 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 |
\N \N | ;peeled and deveined |
2 tablespoons | Olive oil |
¼ cup | Scallions, chopped |
\N \N | Fresh cilantro leaves |
\N \N | ;finely chopped |
3 \N | Jalapenos |
\N \N | ;seeds and veins removed |
½ teaspoon | Salt |
½ cup | Cilantro leaves, chopped |
2 larges | Tomatoes, seeded |
\N \N | ;diced and drained |
\N \N | Rice |
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