Recipe: Coriander Lime Shrimp (appetizer or entree)
Appetizers and SnacksCORIANDER LIME SHRIMP
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)
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
Adapted from source: Gourmet, December 1995
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)
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
Adapted from source: Gourmet, December 1995
MsgID: 3139968
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Party and Buffet Recipes (10+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Party and Buffet Recipes (10+)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (10)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Holiday Party and Buffet Recipes (10+) |
Betsy at Recipelink.com | |
2 | Recipe: Shrimp Florentine Gratin with Two Cheese Sauce |
Betsy at Recipelink.com | |
3 | Recipe: Hazelnut Brown Rice Casserole |
Betsy at Recipelink.com | |
4 | Recipe: Mimosa Jell-O Mold (using champagne) |
Betsy at Recipelink.com | |
5 | Recipe: Asparagus with Bacon and Pine Nuts |
Betsy at Recipelink.com | |
6 | Recipe: Swanson's Beef Bourguignon |
Betsy at Recipelink.com | |
7 | Recipe: Pear-fect Sausage Stuffing |
Betsy at Recipelink.com | |
8 | Recipe: Olive-Stuffed Biscuits (using biscuit mix, sundried tomato paste, and Kalamata |
Betsy at Recipelink.com | |
9 | Recipe: Golden Ham Bake (makes 2 (13x9-inch) casseroles) |
Betsy at Recipelink.com | |
10 | Recipe: Cranberry Ambrosia Cream Cheese Spread |
Betsy at Recipelink.com | |
11 | Recipe: Coriander Lime Shrimp (appetizer or entree) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Skinny Spinach Dip (Yoplait yogurt recipe)
- Simple Crab bread
- Baked Vegetable and Seafood Wontons
- Sips, Dips, and Appetizers (17)
- Cook-and-Sell Dumplings (Chinese)
- Creamy Salsa Dip (using taco seasoning mix)
- Low Calorie Herb Dip (using yogurt and cucumber)
- Spinach Con Queso (like J. Alexander's)
- Sweet and Sour Meatballs (using onion soup mix and sauerkraut)
- El Rancho Chile con Queso
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute