Tuesday, February 19, 2008

Coriander Lime Shrimp (an appetizer)

Another fabulous Phillis Carey cooking class recipe. Shrimp in a marinade (which also is a dipping sauce), made with fresh lime juice, cilantro (fresh coriander, hence the coriander in the title), soy sauce, garlic and marmalade. The shrimp are quick fried in a nonstick skillet and you serve it with the wonderful, tasty, tender lavash crisps on the side. The lavash crisp doubles as a little "plate" to put the shrimp upon. One nice mouthful of deliciousness. After learning about this recipe at a class, my friend Cherrie brought this to a dinner party at our home the other night. She brought 3 pounds of shrimp; there were 8 people in attendance; we ate all but a smidgen. Does that tell you how good it was?

Cook's Notes: if you don't like cilantro, substitute Italian parsley with a bit of oregano instead. Be sure to reserve some of the marinade before you put the shrimp into it to marinate.

Coriander Lime Shrimp
Recipe By : Phillis Carey, cookbook author & instructor
Serving Size : 6
1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large cloves garlic -- minced or mashed
1 teaspoon salt
1/2 cup cilantro -- chopped
3 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1 pound shrimp -- raw, 16-20 per pound, with tails
1 tablespoon olive oil
2 tablespoons cilantro sprigs -- for garnish
1 package lavash Armenian cracker bread -- fresh, not dried crackers
1/2 cup butter -- melted
2 tablespoons sesame seeds
1. In a measuring cup whisk together lime juice, marmalade, garlic paste, cilantro, 3 T. of oil, soy sauce, red pepper flakes, and salt and pepper to taste. RESERVE 1/3 CUP MIXTURE FOR DIPPING.
2. In a large sealable plastic bag or bowl combine shrimp with the remaining marinade. Chill, tossing occasionally, to coat shrimp, for about 45 minutes or up to 3 hours. Drain shrimp and pat dry between paper towels.
3. In a large nonstick skillet, heat HALF of the 1 T. of oil and saute HALF the shrimp until golden brown and cooked through, about 1 1/2 minutes per side. Saute remaining shrimp in the remaining oil in same manner. Garnish shrimp with coriander sprigs and serve with reserved dipping sauce and crisps.
4. LAVASH CRISPS: Preheat oven to 375. Cut lavash bread in half lengthwise and then across into 2-inch wide strips. Brush tops with melted butter and sprinkle with sesame seeds. Arrange on baking sheets and bake 8-10 minutes, or until crispy. Cool slightly before serving. Will keep for a few hours.
Per Serving: 385 Calories; 28g Fat (64.3% calories from fat); 18g Protein; 17g Carbohydrate; 2g Dietary Fiber; 156mg Cholesterol; 828mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates.
Printer-friendly recipe, click title at top.

1 comment:

Karen said...

Oh, my gosh, this is right up my shrimp alley.
I'm printing this out as we speak!