Yield: 1 servings
|2 pounds||Large shrimp; peeled and deveined|
|1 \N||Lemon; cut in half|
|¾ cup||White wine vinegar or tarragon vinegar|
|¾ cup||Olive oil|
|1 \N||Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2|
|1 \N||Dried chile de árbol; crushed, (no seeds)|
|¼ cup||Fresh cilantro; chopped|
|2 larges||Cloves garlic; minced or put through a garlic press|
|2 tablespoons||Fresh cilantro; chopped, (if desired)|
|3 \N||Green onions; (white part only), minced|
|\N \N||Freshly ground black pepper; to taste|
These might be good at a Superbowl party. From Texas Cooking Online: Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.
To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well.
Arrange in a serving dish, and serve immediately.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Jan 03, 1999, converted by MM_Buster v2.0l.