This is a South African recipe that I have seen on FoodNetwork and several cookbooks. It looked really good and so I thought I would try it. There were several variations, so I took bits and pieces of each recipe to come up with this one. It has a majority of my favorite ingredients (shrimp, garlic, lime and cilantro). Adjust the "heat" with the number of serrano chillies. One makes it pretty mild. I hope you enjoy it as much as we did. It is simple to fix, just a little planning required to allow the shrimp to marinade.
Ingredients:
1 1/2lbs Raw shrimp (remove shells)
6 cloves garlic (minced)
2 tblsp Paprika
Juice of 2 medium size limes
1 tblsp red wine vinegar
1 tsp sugar
1 tblsp flour
1-3 serrano chillies
1/3 cup olive oil plus 1 tblsp
1 handful of cilantro (roughly chopped)
Salt to taste
Remove shells from shrimp, pat dry and place shrimp in a glass or ceramic bowl. Cut serrano chillies in half and with a small spoon remove the seeds and membrane (white stuff that keeps seeds intact.) Do not use your fingers to remove the seeds and membrane. In a food processor, add the serrano chillies, garlic, paprika, lime juice, sugar and red wine vinegar. Process until it creates a paste, add the olive oil minus the 1 tablespoon. Continue to process for another minute. Pour the marinade over the shrimp and let marinade for 1-2 hours or longer.
In a skillet, heat the 1 tablespoon of olive oil. Remove the shrimp from the marinade and toss with 1 tablespoon of flour. Mix well. When oil is heated, cook shrimp in batches until opaque and pink. Transfer to a clean plate. Continue cooking all the shrimp. Sprinkle cooked shrimp with salt and toss with cilantro until mixed. Serve with white rice and enjoy!
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