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Cilantro Lime Shrimp

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A shrimp boat silhouetted against an orange sky.
Medford Taylor/National Geographic
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The following recipe appeared originally in the December 1995 issue of
Gourmet magazine as "Coriander Lime Shrimp".  We now present the
updated version ("Cilantro Lime Shrimp") from the recently published,
best-selling Gourmet Cookbook...
 

Cilantro Lime Shrimp


The Gourmet Cookbook:
More than 1,000 Recipes,
over 60 Years in the Making
Edited by Ruth Reichl,
Copyright © 2004 by Condé Nast Publications (Houghton Mifflin)

Makes about 24 hors d'oeuvres
Active time: 30 minutes
Start to finish: 35 minutes

"This is ridiculously simple and really refreshing. The citrus, cilantro,
and red pepper flakes make for a beautiful balance of hot and sour."

3 large garlic cloves
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup finely chopped fresh cilantro
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1 pound large shrimp in shells, (21 to 25 per pound), peeled,
tail and first segment of shell left intact, and deveined
Optional garnish: fresh cilantro sprigs

Using a large knife, mince and mash garlic to a paste with 1 teaspoon salt. Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons
oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in
a small bowl. Transfer 1/3 cup mixture to another small bowl or ramekin
and reserve for dipping sauce. Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air. Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
Drain shrimp and gently pat dry. Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat. Add half of shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter and cook remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
Garnish shrimp with cilantro, if desired, and serve with dipping sauce.
 

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