Shrimp San Paulo Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
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 "Shepherds Garden Seeds Catalog," pg. 40. Posted by
Cathy Harned.
Source from luhu.jp
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 "Shepherds Garden Seeds Catalog," pg. 40. Posted by
Cathy Harned.
Source from luhu.jp