Marinated tiger shrimp with lemon and lime

4 Servings

Ingredients

Quantity Ingredient
2 pounds Shrimp, uncooked tiger
¾ cup Cider vinegar
2 Limes, juiced
4 Scallions, roughly chopped
1 tablespoon Fresh cilantro, torn leaves
2 Red onions, finely sliced
Salt and pepper
1 Lemon, cut into wedges
1 Lime, cut into wedges
Toasted brioche bread

Directions

TO SERVE

1. Cook the shrimp in a large saucepan of boiling salted water for a few minutes until they turn pink. Drain and place in a bowl. Pour over the vinegar and lime juice, and add the remaining ingredients.

2. Chill for 2 hours or overnight. Serve with the lime and/or lemon wedges, and toasted brioche.

"CIDER VINEGAR gives a special zing, and marries well with the lemon, lime, and the fresh taste of cilantro." McServing 301 cals, 12% ff. 4⅕ g fat.

source: Clare Gordon-Smith (1996) Basic Flavorings: Vinegar (Courage Books). MC Formatting by Kitchen Path (phannema@...) June 1997 Recipe by: Basic Flavorings: Vinegar Posted to Digest eat-lf.v097.n166 by Kitchen PATh <phannema@...> on Jun 29, 1997

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