"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Choya's Mexican Prawns Creation Recipe

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This recipe for Choya's Mexican Prawns Creation, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 30, 2005


2 tbsp. vegetable oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 tbsp. chili powder
1 tsp. cumin
1 tbsp. parsley
3 tbsp. fresh cilantro, chopped
1 fresh skinned tomato
Tobasco sauce, 2 shakes
1 can El Pato "salsa di chile fresca"
lemon juice
1/4 c. shrimp stock
1 tsp. chicken boullion granules
1 lb. prawns or shrimp

Peel and devein shrimp. Put the peelings into a pot with some water and bring to a boil. Boil for about 5 minutes. Remove from heat and drain 1/4 c. to use in recipe. Discard the rest.

In the vegetable oil, saute the onion, garlic, chili powder, cumin, parsley and cilantro. When the onion is clear; add the tomatoe, tobasco, salsa di chile fresca, lemon juice, shrimp stock, boullion and shrimp. Cook until the shrimp are pink and done.




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