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Shrimp san paulo
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| Artist: |
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| Categories: |
Entrees, Fish, Fruits, Herbs & Spices, Seafood, Seasonings, Shrimp, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | MARINADE | | 2
| tbsp | Olive oil | | 2
| | Limes, zest of (reserve) | | 1/2
| cup | Fresh lime juice | | 1/2
| cup | Dry white wine | | 2
| large | Garlic cloves | | | Finely chopped | | 3
| | Jalapenos | | | Seeds and veins removed | | 1/2
| tsp | Salt | | 1/2
| cup | Cilantro leaves, chopped | | | MAIN DISH | | 1 1/4
| lbs | Medium to large raw shrimp | | | Peeled and deveined | | 2
| tbsp | Olive oil | | 1/4
| cup | Scallions, chopped | | 2
| large | Tomatoes, seeded | | | Diced and drained | | | Rice | | | GARNISH | | | Fresh cilantro leaves |
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Procedures:
| 1 | Combine all the marinade ingredients except zest in a bowl. | | 2 | Add shrimp; marinate for 30 minutes. | | 3 | In a skillet, heat the 2 tb. of olive oil, add scallions and saute until softened. | | 4 | Add drained shrimp and saute quickly for 2 to 3 minutes, until shrimp become firm and turn pink. | | 5 | Add tomatoes and reserved lime zest and heat through. | | 6 | Set aside on a warm platter. | | 7 | Add reserved marinade to skillet. | | 8 | Cook over high heat for 3 to 5 minutes, until marinade is reduced by half. | | 9 | Pour over shrimp. | | 10 | Garnish with cilantro leaves. | | 11 | Serve over rice. | | 12 | Recipe from 1994 "shepherd"s garden seeds catalog," pg. | | 13 | 40 |
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