SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Fiesta Shrimp Appetizers
- 2 pounds fresh or frozen large shrimp in shells
- 2 cloves garlic, minced
- 1/2 teaspoon finely shredded lime peel
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons finely chopped green onion
- 1/4 cup chopped fresh Anaheim pepper
- 1 - 2 tablespoons snipped cilantro or parsley
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Lettuce leaves (optional)
- 1 medium papaya and/or mango peeled, seeded, and sliced (optional)
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium saucepan bring 4 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water; drain. Set aside.
2. In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, Anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.
3. To serve, drain the shrimp, discarding the marinade. If desired, line a large platter with lettuce leaves and arrange papaya or mango slices around outer edge. Place shrimp in center of platter. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 112,
- Fat, total (g) 4,
- chol. (mg) 174,
- carb. (g) 2,
- pro. (g) 18,
- sodium (mg) 288,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.