Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Marinated Tiger Shrimp With Lemon And Lime Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Pound(s) Shrimp, uncooked tiger
3/4 Cup(s) Cider vinegar
2 Limes, juiced
4 Scallions, roughly chopped
1 Tablespoon(s) Fresh cilantro, torn leaves
2 Red onions, finely sliced
Salt and pepper
1 Lemon, cut into wedges
1 Lime, cut into wedges
Toasted brioche bread
Directions:
1997

Cook the shrimp in a large saucepan of boiling salted water for a few
minutes until they turn pink. Drain and place in a bowl. Pour over the
vinegar and lime juice, and add the remaining ingredients. Chill for 2
hours or overnight. Serve with the lime and/or lemon wedges, and
toasted brioche. "CIDER VINEGAR gives a special zing, and marries well
with the lemon, lime, and the fresh taste of cilantro." McServing 301
cals, 12% ff. 4.2 g fat. source: Clare Gordon-Smith (1996) Basic
Flavorings: Vinegar (Courage Books). MC Formatting by Kitchen Path
(phannema@wizard.ucr.edu) June 1997 Recipe by: Basic Flavorings:
Vinegar Posted to Digest eat-lf.v097.n166 by Kitchen PATh
<phannema@wizard.ucr.edu> on Jun 29,


Scale this recipe to Servings [?]