Lime Cilantro Shrimp Over Black Pasta Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Sesame oil,
2 tbsp: Lime juice,
1/2 tsp: Each minced fresh garlic and,
Ginger,
1: Fresh jalapeno pepper,
Seeded and minced,
1 lbs: Fresh shrimp, (8 to 12 ounces
Net after peeling and,
Deveining),
Salt,
8 ounce: Dried or fresh black ink,
Pasta,
2 tbsp: Vegetable oil,
1 cup: Thawed frozen petite peas,
2 tbsp: Roughly chopped cilantro,
Leaves,
Directions:
In a mixing bowl combine the sesame oil, lime juice, garlic, ginger
and minced jalapeno and marinate the shrimp in the mixture for 30
minutes.
While this is marinating bring 1 quart of salted water to a boil for
the pasta and peel and devein the shrimp, leaving the little tail on.
When the pasta is about 5 minutes shy of being cooked, drain the
shrimp, reserving the marinating juices and pat dry.
Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp
for 2 minutes or until done. Add the peas and reserved marinating
juices and bring the liquid to a boil. Adjust the seasoning. Drain
the pasta, divide it into two serving bowls and top each portion with
shrimp. Garnish with cilantro.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW # MF6686
Source from luhu.jp
and minced jalapeno and marinate the shrimp in the mixture for 30
minutes.
While this is marinating bring 1 quart of salted water to a boil for
the pasta and peel and devein the shrimp, leaving the little tail on.
When the pasta is about 5 minutes shy of being cooked, drain the
shrimp, reserving the marinating juices and pat dry.
Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp
for 2 minutes or until done. Add the peas and reserved marinating
juices and bring the liquid to a boil. Adjust the seasoning. Drain
the pasta, divide it into two serving bowls and top each portion with
shrimp. Garnish with cilantro.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW # MF6686
Source from luhu.jp
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