RECIPE: Rec: Fiery Skewered Shrimp...dinner last night along with Cilantro rice>>

[curious1]

These were so good. I had 1 lb shrimp (20) and made 1 1/2 times the marinade. The shrimp were brined in a quart of water and 2 T diamond kosher salt for 1/2 hour after they were deveined and peeled, then dried and mixed with the marinade. I refrigerated them for an hour, then left them at room temp for 15-20 minutes before they were skewered and grilled.

From Bon Apetit.

Served it with cilantro rice and made a mixed green salad with grape tomatoes and avocado.

FIERY SKEWERED SHRIMP

Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.

1 tablespoon olive oil

2 garlic cloves, pressed

1 teaspoon minced peeled fresh ginger

1/2 teaspoon dried crushed red pepper

16 uncooked jumbo shrimp, peeled, deveined

4 12-inch-long wooden skewers, soaked in water 30 minutes

1/4 cup chopped fresh cilantro

Lemon or lime wedges

Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately.

Serves 4.

Bon Appétit

October 1995

http://www.epicurious.com/recipes/recipe_views/views/1036

 

[curious1]

Rec: Cilantro rice

I chose this one because I had all the ingredients. I used a fresh white onion, I don't know if they're available elsewhere. Seasonal here, very mild like a vidalia or Texas sweet onion.

This is from Gourmet magazine, but not on Epi. I looked on line and found there were a lot of versions of it, here's the way I made it.

Cafe Pasqual's Cilantro Rice

1 3/4 cups water
3/4 teaspoon kosher salt
1 cup long-grain rice
2/3 cup coarsely chopped cilantro sprigs
1/4 cup white onion, coarsely chopped
3 tablespoons chopped green onion tops
1 1/2 tablespoons freshly squeezed lime juice
1 small serrano chile, stemmed and seeded.
1 teaspoon olive oil

Put the water and salt into a heavy-bottomed, lidded 3-quart saucepan. Bring to a boil over high heat, then add the rice, cover and lower the heat to very low. Cook 15 minutes. Remove pan from the heat, keep covered and let it rest for 5 more minutes.

While rice is cooking, puree the cilantro, white onion, green onion, lime juice, jalapeno and olive oil in a blender. Add up to a tablespoon of water if necessary to facilitate blending. I had to keep scraping it down.

Use a fork to stir the cilantro mixture into the rice. Serve immediately.