Party Shrimp With Cilantro Dip
Photo: Dan Whipps; food styling by Lisa Cherkasky; prop styling by Susan McDaniel ingredients
Cilantro Dip
6 garlic cloves, minced
3/4 cup minced cilantro
1/2 small green bell pepper, seeded,
cored, and diced (about 1/2 cup)
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. red pepper flakes
3 Tbsp. red wine vinegar
1/3 cup olive oil
2 lbs. peeled and deveined fresh
large shrimp, tails on
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
1 1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. hot or mild chili powder
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable oil
preparation
Makes: 16 servings
Serving Size: About 4 shrimp, 1 Tbsp. dip
Preparation Time: 20 minutes
Cooking Time: 5 minutes
1. In a small food processor, mix the garlic, cilantro, green pepper, cumin, salt, and red pepper flakes, pausing to scrape the sides. Add the vinegar and oil, and puree until smooth. Spoon the dip into a small serving bowl; set aside (chill in the refrigerator if not serving right away).
2. In a large bowl, combine the shrimp, cumin, paprika, coriander, garlic powder, chili powder, cayenne pepper, salt, and black pepper.
3. In a large skillet or wok, heat the oil over medium-high heat. Add the shrimp and sauté for 5 to 8 minutes, until the shrimp turn pink and are no longer translucent. If you need to cook the shrimp in two batches, cook them for about 3 to 5 minutes per batch, until the shrimp are pink. Add the shrimp to a serving bowl.
4. To serve: Spoon 1 Tbsp. dip into each of 16 shot glasses, and place three or four shrimp around the lip of the glass.
nutrition
Per Serving: Calories 120, Fat 7 g (Sat. Fat 0.9 g), Carbohydrate 1 g (Fiber 0 g, Sugars 0 g), Cholesterol 90 mg, Sodium 205 mg, Potassium 150 mg, Protein 13 g, Phosphorus 130 mg
Exchanges: Lean Meat 2, Fat 0.5
Comments
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This food is amazing!
esta receta no es buena para
esta receta no es buena para un diabetico mucho colesterol
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