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Spicy Marinated Shrimp
2 lb Large shrimp; peeled and deveined
1 tb Salt
1 Lemon; cut in half
8 c Water
3/4 c White wine vinegar or tarragon vinegar
3/4 c Olive oil
1 Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2
1 Dried chile de árbol; crushed, (no seeds)
1/4 c Fresh cilantro; chopped
2 lg Cloves garlic; minced or put through a garlic press
2 tb Fresh cilantro; chopped, (if desired)
3 Green onions; (white part only), minced
Freshly ground black pepper; to taste
Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.
To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.
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