|
|
| Lemon and Mustard Shrimps |
| Shankar Krishnamurthy |
Category: Non Vegetarian
|
 |
Method
- In a shallow baking dish, combine the onion, lime juice, capers, mustard and hot sauce. Set aside.
- In a large saucepan, add the water, vinegar, cloves and bay leaf. Bring to a boil and add the shrimp. Cook for 1 minute, stirring constantly.
- Drain and transfer the shrimp to the shallow dish containing the onion mixture, making sure to discard the cloves and bay leaf.
- Stir to combine. Cover and refrigerate until well chilled, about 1 hour.
To serve, divide the shrimp mixture among individual small bowls and garnish each with lime zest. Serve cold. Serve with water crackers or melba toasts.
|
Serves 2
Ingredients
- 1 medium red onion
- chopped
- 1/2 cup fresh lime juice
- plus lime zest as garnish
- 2 tablespoons capers
- 2 tablespoons Dijon mustard
- 1/2 teaspoon hot sauce (Tabasco)
- 1 cup water
- 1/2 cup white wine vinegar
- 3 whole cloves
- 1 bay leaf
- 400 gm uncooked shrimp
- peeled and deveined
|
|
 |
Shankar Krishnamurthy is a celebrity chef and restaurateur. |
|