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A shrimp boat silhouetted against an orange sky.
Medford Taylor/National Geographic
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The following recipe appeared originally in the
December 1995 issue of
magazine as "Coriander Lime Shrimp". We now present the
updated version ("Cilantro Lime Shrimp") from the recently published,
best-selling Gourmet Cookbook...
Cilantro Lime Shrimp
The Gourmet Cookbook:
More than 1,000 Recipes,
over 60 Years in the Making
Edited by Ruth Reichl,
Copyright © 2004 by Condé Nast
Publications (Houghton Mifflin)
Makes about 24 hors d'oeuvres
Active time: 30 minutes
Start to finish: 35 minutes
"This is ridiculously simple and really refreshing. The citrus,
and red pepper flakes make for a beautiful balance of hot and sour."
3 large garlic cloves
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup finely chopped fresh cilantro
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1 pound large shrimp in shells, (21 to 25 per pound), peeled,
first segment of shell left intact,
Optional garnish: fresh cilantro sprigs
Using a large knife, mince and mash garlic to a paste with 1
teaspoon salt. Whisk together garlic paste, lime juice, marmalade,
cilantro, 3 tablespoons
oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon
salt, and pepper in
a small bowl. Transfer 1/3 cup mixture to another small bowl or
and reserve for dipping sauce. Combine shrimp with remaining mixture in a large sealable plastic bag
and seal bag, pressing out excess air. Marinate shrimp, refrigerated,
turning bag once, for 15 minutes.
Drain shrimp and gently pat dry. Heat 1 1/2 teaspoons oil in a 12-inch
nonstick skillet over moderately high heat. Add half of shrimp and cook,
turning occasionally, until golden brown and just cooked through, about 3
minutes total. Transfer shrimp to a platter and cook remaining shrimp in
remaining 1 1/2 teaspoons oil in same manner.
with cilantro, if desired, and serve with dipping sauce.
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