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Full Online Book HomeLearning KitchenSouthwestern - Appetizer - Fiesta Shrimp Appetizers
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Southwestern - Appetizer -  Fiesta Shrimp Appetizers Post by :terry.burns Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1332

Click below to download : Southwestern - Appetizer - Fiesta Shrimp Appetizers (Format : PDF)

Southwestern - Appetizer - 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 to 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)

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.

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.

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.

*Note: For even more heat, substitute 2 to 4 tablespoons chopped jalapeno pepper for the Anaheim pepper.

Source: Better Homes and Gardens
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Southwestern - Appetizer -  Green Chile Cheese Spread Southwestern - Appetizer - Green Chile Cheese Spread

Southwestern - Appetizer -  Green Chile Cheese Spread
A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers. 4 ounces cream cheese, softened 1/4 cup sour cream 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1 (4-oz.) can Diced Green Chiles 3 tablespoons sliced green onion 1/2 teaspoon hot pepper sauce 1/2 teaspoon chili powder 1/4 teaspoon ground cumin Combine cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. Yields: 2 cups

Southwestern - Fajita Chicken Wings Southwestern - Fajita Chicken Wings

Southwestern - Fajita Chicken Wings
12 chicken wings, tips removed Marinade: 1/4 cup lime juice 2 tbsp. oil 3 tbsp. fresh cilantro, chopped 1 garlic clove, minced 1 tsp. cumin 1/2 tsp. salt 1/2 tsp. dried oregano leaves 1/4 tsp. crushed red pepper flakes Cut each wing in half, place in large resealable bag. Add all marinade ingredients, seal the bag. Turn bag to coat the wings. Refrigerate for 4 to 24 hours, turning bag occasionally. Preheat oven to 375 degrees. Drain wings, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasioally with marinade. Yields 24 appetizers