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Caribbean Holiday Shrimp by doreenbuch

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  • Caribbean Holiday Shrimp by doreenbuch

    doreenbuch - Posted March 01, 2004 02:15 PM

    Found this on allrecipes and was going to take it to the cocktail party last eve, but they gave me the WRONG SIZE of shrimp at the market........would have had to put 3 on a party pick........I was not happy!!!!! ANYWAY....decided to make shrimp fried rice w/ veggies tonight and these shrimp are GREAT!!!!!! DOUBLE or TRIPLE the marinade recipe - I doubled w/ 2lbs of my "EXLARGE" shrimp, which looked like MEDIUM when I got home. I had them steam my shrimp, then I peeled them while hot and put them in the marinade (had marinade all ready..did it in the food processor - EASY)!!!!!!!! I was going to put a BIG shrimp wrapped w/ a blanched snow pea (which I already had ready) on a pick........didnt happen!!!! But the flavor is GREAT!!!!! I did NOT put 1/2 c cilantro in....actually, you could just do some parsley for color, and a little bit of fresh cilantro - I added more garlic, too. These are VERY GOOD!!!!!! Would make a VERY NICE presentation w/ the snowpeas if you had BIG SHRIMP on a nice leaf lettuce lined tray!!

    Caribbean Holiday Shrimp
    Skewer these spicy marinated shrimp with toothpicks to
    create a yummy appetizer. Toss them with greens to make a
    special salad. Prep Time: approx. 10 Minutes. Ready in:
    approx. 1 Hour 10 Minutes. Makes 8 servings.
    Printed from Allrecipes, Submitted by Sue
    --------------------------------------------------------------------------------
    1 tablespoon vegetable oil
    2 tablespoons minced fresh
    ginger root
    2 limes, juiced
    2 cloves garlic, minced
    1 tablespoon soy sauce
    1/2 teaspoon white sugar
    1/2 teaspoon crushed red
    pepper flakes
    2 pounds large cooked shrimp,
    peeled, tails on
    1/2 cup chopped fresh cilantro


    Directions
    1 In a large bowl combine oil, ginger, lime juice,
    garlic, soy sauce, sugar and red pepper; mix well. Stir in
    shrimp and cilantro. Cover and refrigerate 1 to 4 hours
    before serving. Stir occasionally while chilling.
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