Chilled Aromatic Shrimp

Chilled Aromatic Shrimp with Cilantro-Ginger-Lime Cream

From: Pat Kight (kightp@ccmail.orst.edu)

Date: Fri, 09 Jul 93 14:07:33 PST

cup loosely packed fresh cilantro

tablespoon fresh ginger, chopped

cloves garlic

scallions (green onions), sliced

jalapeno pepper, halved and seeded

teaspoon sugar

one-half teaspoon salt

tablespoons mild vegetable oil

tablespoons fresh lime juice

to 2 pounds medium or large shrimps, peeled but with

tails left on.

cup heavy cream

In a food processor, combine cilantro, ginger, garlic, scallions,

jalape$o, and process until finely chopped (or chop fine by

hand). Add sugar, salt, oil and lime juice and mix well. Toss

whrimp in mixture until well-coated; cover bowl and let stand an

hour at cool room temperature or longer in the refrigerator.

Spoon shrimps out of marinade and saute lightly (without

additional oil) until shrimps are barely cooked. Arrange on

serving plate and chill.

Add reserved marinade to the liquid from the cooked shrimp and

voil, stirring, until the liquid evaporates, leaving a thick

green puree. Add cream and boil again, stirring constantly, until

thick enough to pour. Do not reduce too much; this sauce thickens

considerably as it cools. Pour sauce into a serving bowl and

refrigerate with the shrimp until both are well-chilled and ready

to serve.

mara

http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/ar-shrimp.html [12/17/1999 11:55:07 AM]

Seafood Recipes