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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chilled Aromatic Shrimp Recipe

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This recipe for Chilled Aromatic Shrimp is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. fresh cilantro
1 tbsp. fresh ginger, chopped
2 cloves garlic
2 scallions, sliced
1 jalapeño pepper, halved and seeded
1 tsp. granulated sugar
½ tsp. salt
3 tbsp. vegetable oil
3 tbsp. fresh lime juice
1 c. heavy cream
2 lb. medium or large shrimp, peeled with tails left on
Directions:
Directions:
In food processor, combine cilantro, ginger, garlic, scallions, jalapeños, and process until finely chopped. Add sugar, salt, oil and lime juice and mix well. Toss shrimp in mixture until coated. Cover bowl, and let stand an hour at cool room temperature. Spoon the shrimp out of marinade and sauté lightly until barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid from the cooked shrimp and oil, stirring, until the liquid evaporates, leaving a thick green purée. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much as this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are chilled and ready to serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe can also be used as a marinade and sauce for pasta. Combine all ingredients except the cream. Add shrimp and place in container in refrigerator overnight. Grill shrimp. Empty marinate into a sauté pan and add cream. Simmer until thickens to sauce consistency. (I like to add a little white wine) Pour over cooked angel hair pasta and top with grilled shrimp.

 

 

 

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