INGREDIENTS:
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila (see Note)
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined
PREPARATION:
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.
Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will “cook” the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.
Yield: 4 servings
Recipe by: Peggy Trowbridge Filippone
http://homecooking.about.com/od/shellfishrecipes/r/blshrimp9.htm
Filed under: cauliflower, cilantro, fresh coriander, ginger root, lemon juice, mustard seeds, turmeric
3 tablespoons vegetable oil
2 teaspoons yellow mustard seeds or black mustard seeds (available at East Indian markets and some specialty foods shops)
2 teaspoons grated peeled fresh gingerroot
1/2 teaspoon turmeric
1 large head cauliflower (about 1 3/4 to 2 pounds), cut into in small 1-inch florets
1 1/2 teaspoons fresh lemon juice
3 tablespoons chopped fresh coriander, optional
In a large skillet, heat the oil over moderate heat until it is hot but not smoking; cook the mustard seeds, covered, stirring occasionally, until the popping subsides. Add the gingerroot and the turmeric and cook the mixture, stirring, for 30 seconds. Add the cauliflower, stirring to coat it with the oil, and 1/2 cup water and steam the mixture, covered, adding more water a few tablespoons at a time if it evaporates, until the cauliflower is just tender, about 6 to 10 minutes. Season the cauliflower mixture with the lemon juice, salt, and pepper and stir in the coriander, if using.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
Recipe courtesy Gourmet Magazine
