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La Belle Cuisine
1/4 pounds (about 25) jumbo shrimp, shelled,
1/2 cup tequila
1/2 teaspoon crushed Szechwan
1/2 teaspoon ground coriander
cups fresh orange juice
1/2 cup fresh lime juice
tablespoon chopped fresh
tablespoons [olive] oil
leaves, orange and lime slices
stainless steel or glass bowl combine well the shrimp, tequila, 1/4
teaspoon peppercorns and coriander seeds. Chill the mixture, covered
tightly with plastic wrap, overnight. Drain the shrimp, reserving 1/4
stainless steel or enameled saucepan combine the reserved liquid,
remaining 1/4 teaspoon peppercorns, orange and lime juice. Bring to
cook until reduced to about 3/4 cup, and add fresh coriander.
liquid to a boil and transfer sauce to a serving bowl.
shrimp with oil and grill them over glowing coals 30 seconds to 1
per side – or – broil on rack of broiler pan under a preheated
about 3 inches from heat, turning, 30 seconds to 1 minute.
lettuce leaves around bowl of sauce on a platter, mound shrimp
and garnish platter with orange and lime slices.
Featured Archive Recipes:
Favorite Grilled Shrimp
Grilled Shrimp with Coriander Sauce
Shrimp with Cilantro and Tequila
Shrimp with "Gazpacho" Sauce
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