Shrimp San Paulo

Recipe Ingredients

		Marinade
2 tablespoons	30ml	Olive oil
2		Limes - zest of (reserve)
1/2 cup	118ml	Fresh lime juice
1/2 cup	118ml	Dry white wine
2 cups	292g / 10oz	Garlic cloves (large) finely chopped
3		Jalapenos seeds and veins removed
1/2 teaspoon	2.5ml	Salt
1/2 cup	8g / 0.3oz	Cilantro leaves - chopped
		Main Dish
1 1/4 lbs	567g / 20oz	Medium to large raw shrimp peeled and deveined
2 tablespoons	30ml	Olive oil
1/4 cup	36g / 1.3oz	Scallions - chopped
2 cups	125g / 4.4oz	Tomatoes - seeded (large) diced and drained
		Rice
		Garnish
		Fresh cilantro leaves

Recipe Instructions

Combine all the marinade ingredients except zest in a bowl. Add shrimp; marinate for 30 minutes.

In a skillet, heat the 2 tb. of olive oil, add scallions and saute until softened. Add drained shrimp and saute quickly for 2 to 3 minutes, until shrimp become firm and turn pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter.

Add reserved marinade to skillet. Cook over high heat for 3 to 5 minutes, until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves.

Serve over rice.

Recipe from 1994 "Shepherd's Garden Seeds Catalog," pg. 40.

Source:
Pete Laughlin, Woodward, OK

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