Spicy marinated shrimp

Yield: 1 servings

Measure Ingredient
2 pounds Large shrimp; peeled and deveined
1 tablespoon Salt
1 \N Lemon; cut in half
8 cups Water
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.

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