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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is the only way my finicky teenagers will eat seafood. They love the robust citrus flavor of the skillet-prepared shrimp.—Suzanne Kesel, Cohocton, New York Ingredients:
2 pounds uncooked jumbo shrimp |
2/3 cup lemon juice |
1/3 cup lime juice |
3 tablespoons brown sugar |
3/4 teaspoon ground ginger |
1 jalapeno pepper, seeded and diced |
2 tablespoons grated lemon peel |
4-1/2 teaspoons grated lime peel |
1 tablespoon whole white peppercorns, crushed |
3/4 teaspoon salt |
4 tablespoons olive oil, divided |
Directions:
1. Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve.
2. In a small saucepan, combine the lemon juice, lime juice, brown sugar and ginger. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Stir in the jalapeno, lemon peel, lime peel, peppercorns and salt; cook 1 minute longer. Remove from the heat. Stir in 1 tablespoon olive oil. When cool, coat shrimp with sauce mixture.
3. In a large skillet, cook shrimp in remaining oil in batches over medium-high heat for 1-2 minutes on each side or until shrimp turn pink. Yield: 5 servings.
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