"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

Spicy Marinated Shrimp Recipe

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This recipe for Spicy Marinated Shrimp, by , is from J.C.'S Country Cookin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 15, 2007


2 pounds large shrimp, peeled and deveined
1 tablespoon salt
1 lemon, cut in half
8 cups water

3/4 cup white wine vinegar or tarragon vinegar
3/4 cup olive oil
1 to 2 serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR 1 dried chile de árbol, crushed (no seeds)
1/4 cup fresh cilantro, chopped
2 large cloves garlic, minced or put through a garlic press

2 tablespoons 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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