Citrus-and-Clove-Marinated Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
5 cups water |
1 1/2 cups dry white wine |
1/2 lemon, sliced |
1/2 lime, sliced |
1/4 teaspoon ground cloves |
1 tablespoon whole black peppercorns |
1 tablespoon salt |
1 bay leaf |
two 2 1/2-inch dried hot chilies |
1 large onion, quartered |
3 pounds small shrimp (40 to 50 per pound), shelled, leaving tail and connecting shell segment intact |
1 1/2 tablespoons white-wine vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon fresh lime juice |
1/4 teaspoon ground cloves |
1/2 cup extra-virgin olive oil |
1 garlic clove, sliced thin |
accompaniment: lemon and lime wedges |
Directions:
1. In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, peppercorns, salt, bay leaf, chilies, and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp in a colander and cool 5 minutes.
2. Make marinade: In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
3. In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
4. Serve shrimp with lemon and lime wedges.
|
|