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    Coriander Lime Shrimp


    Source of Recipe


    Internet

    List of Ingredients




    1/2 cup fresh lime juice
    1/4 cup orange marmalade (or lime marmalade or jalapeno jelly)
    3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
    1/2 cup fresh coriander (cilantro) sprigs, washed well, spun dry, and chopped fine
    4 tablespoons olive oil, divided use
    1 tablespoon soy sauce
    1/2 teaspoon dried hot red pepper flakes
    1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
    fresh coriander (cilantro) sprigs (for garnish)

    Recipe



    In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping.

    In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

    WHEN READY TO COOK:*
    Drain shrimp and lightly pat dry between paper towels. Discard marinade.

    In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.

    TO SERVE:
    Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

    *Shrimp may be broiled instead of sauteed or grilled using a grill basket, skewers, or electric contact grill.

    VARIATION:
    To serve as an entree, make extra sauce and serve over hot cooked rice or noodles. Cook the sauce to thicken, if desired.

    Makes about 24 hors d'oeuvres

 

 

 


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