Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water
1 1/2 cups dry white wine
1/2 lemon -- sliced
1/2 lime -- sliced
1/4 teaspoon ground cloves
1 tablespoon whole black peppercorns
1 tablespoon salt
1 bay leaf
two 2 1/2-inch dried hot chilies*
1 large onion -- quartered
3 pounds small shrimp -- (40 to 50 per
-- pound), shelled,
-- leaving tail and
-- connecting
shell segment intact
***FOR MARINADE***
1 1/2 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cloves
1/2 cup extra-virgin olive oil
1 garlic clove -- sliced thing
lemon and lime wedges -- garnish |
Preparation:
In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, peppercorns, salt, bay leaf, chilies, and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp in a colander and cool 5 minutes.
Make marinade: In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
Serve shrimp with lemon and lime wedges. |
