1 cup loosely packed fresh cilantro
1 tablespoon fresh ginger, chopped
2 cloves garlic
2 scallions (green onions), sliced
1 jalapeno pepper, halved and seeded
1 teaspoon sugar
one-half teaspoon salt
3 tablespoons mild vegetable oil
3 tablespoons fresh lime juice
1 to 2 pounds medium or large shrimps, peeled but with
tails left on.
1 cup heavy cream
In a food processor, combine cilantro, ginger, garlic, scallions, jalape$o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid from the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve.
1 tablespoon fresh ginger, chopped
2 cloves garlic
2 scallions (green onions), sliced
1 jalapeno pepper, halved and seeded
1 teaspoon sugar
one-half teaspoon salt
3 tablespoons mild vegetable oil
3 tablespoons fresh lime juice
1 to 2 pounds medium or large shrimps, peeled but with
tails left on.
1 cup heavy cream
In a food processor, combine cilantro, ginger, garlic, scallions, jalape$o, and process until finely chopped (or chop fine by hand). Add sugar, salt, oil and lime juice and mix well. Toss whrimp in mixture until well-coated; cover bowl and let stand an hour at cool room temperature or longer in the refrigerator. Spoon shrimps out of marinade and saute lightly (without additional oil) until shrimps are barely cooked. Arrange on serving plate and chill. Add reserved marinade to the liquid from the cooked shrimp and voil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much; this sauce thickens considerably as it cools. Pour sauce into a serving bowl and refrigerate with the shrimp until both are well-chilled and ready to serve.
