"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

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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