Monday, July 07, 2008

Spicy Lemon Marinated Shrimp

Recently, while attending close friends' engagement party, we had the pleasure of enjoying some wonderful food that the sister of the bride-to-be served. The hit of the party was this shrimp recipe. We finally got our hands on it, so here it is!

1 large lemon
1½ tablespoons coriander seeds
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon water
1 tablespoon sugar
½ tablespoon dried hot pepper flakes
1 tablespoon plus 2½ teaspoons kosher salt
2 tablespoons pickling spices
1 pound large (U 16/20) shrimp, shelled and deveined

Remove zest from lemons, leaving white pith behind. Squeeze 3 tablespoons lemon juice.

Finely grind coriander seeds in an electric coffee grinder (or grind with a pestle and mortar). Whisk together zest, juice, coriander, vinegar, oil, water, sugar, hot pepper flakes, and 1 tablespoon kosher salt in a large bowl until sugar and salt are dissolved.

Bring a large pot of water to a boil with pickling spices and remaining 2½ teaspoons kosher salt, and cook shrimp all at once 1½ minutes, or until just cooked through. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.

Cool shrimp slightly, and transfer to a large sealable freezer bag along with the marinade.

Place bag in a large roasting pan, keeping shrimp in a single layer. Marinate, chilled, turning bag occasionally, at least 8 hours. You can marinate the shrimp up to 3 days.

Drain shrimp before serving.

From Gourmet magazine (


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