|
Title: Marinated Tiger Shrimp with Lemon and Lime Categories: 5vinegar, Appetizers, 2eat-lf Yield: 4 Servings 2 lb Shrimp, uncooked tiger 3/4 c Cider vinegar 2 Limes, juiced 4 Scallions, roughly chopped 1 tb Fresh cilantro, torn leaves 2 Red onions, finely sliced Salt and pepper ----------------------------------TO SERVE---------------------------------- 1 Lemon, cut into wedges 1 Lime, cut into wedges Toasted brioche bread 1. Cook the shrimp in a large saucepan of boiling salted water for a few minutes until they turn pink. Drain and place in a bowl. Pour over the vinegar and lime juice, and add the remaining ingredients. 2. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges, and toasted brioche. "CIDER VINEGAR gives a special zing, and marries well with the lemon, lime, and the fresh taste of cilantro." McServing 301 cals, 12% ff. 4.2 g fat. source: Clare Gordon-Smith (1996) Basic Flavorings: Vinegar (Courage Books). MC Formatting by Kitchen Path (phannema@wizard.ucr.edu) June 1997 Recipe by: Basic Flavorings: Vinegar Posted to Digest eat-lf.v097.n166 by Kitchen PATh |