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Prep Time: 480 Minutes Cook Time: 15 Minutes |
Ready In: 495 Minutes Servings: 8 |
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I cannot wait to try this out in the summer! The prep time says 8 hours - 2 days. I'm not sure to go long or short, the first time out. It's seems like a nice spicy summer dish that could be presented ANY way one could think of e.g. on skewers, with a meat dish. I think it's a Cooking Light recipe, it sure reads like one. Ingredients:
1 tablespoon olive oil |
1 1/2 lbs jumbo shrimp, peeled and de-veined |
3/4 cup red bell pepper, vertically sliced |
2/3 cup cider vinegar |
1/2 cup jalapeno, vertically sliced |
1 tablespoon sugar |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon red pepper flakes |
2 bay leaves |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
2. Repeat procedure with remaining oil and shrimp.
3. Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
4. Cover and reduce heat and simmer 8 minutes until tender.
5. Pour pepper mixture over shrimp, add cilantro and stir to combine.
6. Cover and chill 8hours - 2 days before serving.
7. Remove bay leaves. Serve.
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