This dish gets a lot of flavor from fresh cilantro, garlic, and shallot. The recipe is from Martha Stewart Living, April 1998. It serves 4 people and requires 2 lemons, 2 cups of finely chopped cilantro leaves, 1 chopped garlic clove, 1 chopped large shallot, 1/4 cup plus 4 teaspoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 16 jumbo shrimp (about 1 1/4 pounds) with shells, 1/4 cup of dry white wine. To prepare, mix the juice of 1 lemon with cilantro, garlic, shallot, olive oil, salt, and pepper. Divide each shrimp along the back, exposing the vein, and fill the space between the shells and meat with the cilantro mixture. Saute the shrimp and lemon slices in olive oil until pink and opaque, then reduce the wine and pour over the shrimp. Decorate with cilantro.
27.04.2023 @ 05:54
This dish gets a lot of flavor from fresh cilantro, garlic, and shallot. The recipe is from Martha Stewart Living, April 1998. It serves 4 people and requires 2 lemons, 2 cups of finely chopped cilantro leaves, 1 chopped garlic clove, 1 chopped large shallot, 1/4 cup plus 4 teaspoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 16 jumbo shrimp (about 1 1/4 pounds) with shells, 1/4 cup of dry white wine. To prepare, mix the juice of 1 lemon with cilantro, garlic, shallot, olive oil, salt, and pepper. Divide each shrimp along the back, exposing the vein, and fill the space between the shells and meat with the cilantro mixture. Saute the shrimp and lemon slices in olive oil until pink and opaque, then reduce the wine and pour over the shrimp. Decorate with cilantro.