Recipes

Shrimp in Aguachile

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 1 1/4 cups fresh lime juice
  • 1 to 2 fresh serrano chiles, stemmed
  • Salt
  • 1 pound large fresh shrimp, peeled and deveined
  • About 1 cup (loosely packed) cilantro leaves, for garnish

Directions

1. Prepare the marinade. In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it'll be spicy).

2. Finish the dish. Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt. (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.) Douse each serving with about 3 tablespoons of the spicy lime mixture. The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.

blog comments powered by Disqus
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
Motion
My Family Recipe Rocks!
Food Rush
Sweet Retreats
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Steven and Chris
Best Recipes Ever
Good Cookin' with Bruce Aidells
Laura McKenzie's Traveler
Children's Programming