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Receta Camaroes A Paulista (Sao Paulo Style Shrimp)
by Global Cookbook

Camaroes A Paulista (Sao Paulo Style Shrimp)
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  Raciónes: 6

Ingredientes

  • 6 x Wooden skewers - (8 inches long) Juice of 3 limes
  • 1 1/2 x Garlic cloves finely minced
  • 1 x White onion finely minced
  • 1/2 bn Cilantro coarsely minced
  • 1 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper
  • 1/4 c. Extra virgin olive oil
  • 24 x Jumbo shrimp peeled and deveined
  • 1/2 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 x Garlic clove chopped
  • 12 x Cubes stale country white bread 1" square
  • 6 slc Thinly-sliced smoked bacon cut 1" squares
  • 1 x Boston lettuce head cut fine chiffonade
  • 2 Tbsp. Red wine vinegar Lime wedges for serving

Direcciones

  1. Soak the skewers in water for at least 1, preferably 3 hrs.
  2. In a large glass bowl, whisk together the lime juice, garlic, onion, cilantro, salt, pepper and extra virgin olive oil. Add in the shrimp and toss to coat proportionately. Cover the bowl and marinate in the refrigerator for 2 hrs, tossing once or possibly twice. Remove the shrimp from the marinade and drain briefly. Reserve the shrimp marinade.
  3. In another bowl, combine 1/4 c. of the extra virgin olive oil with 1/2 tsp. salt, 1/4 tsp. pepper and the chopped garlic. Toss the bread cubes in this mix, making sure they are proportionately coated, and let sit for about 3 min.
  4. Preheat a grill or possibly broiler to medium-high heat.
  5. Thread 4 shrimp, 4 squares of bacon and 2 bread cubes onto each skewer, alternating and placing bacon on both sides of each bread cube. Grill the skewers for about 2 min on each of all 4 sides, brushing with a little more of the bread marinade as they cook.
  6. In a large bowl, toss the lettuce chiffonade with the remaining 1/4 c. extra virgin olive oil and salt and pepper to taste. Add in the vinegar and toss again briefly. Make a bed of lettuce on a plate, perch a skewer on the top, and spoon a little of the remaining shrimp marinade over the top. Garnish the plate with lime wedges and serve.
  7. This recipe yields 6 servings.