Jason This is for you,I think you'll like it
calla_lily
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Posted 9:24 pm, 04/18/2008
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You can usually find cilantro beside the parsley at Food Lion --- at least in the Elkin store you can!
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efjmom
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Posted 6:43 am, 04/15/2008
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You can also get cilantro at Food lion on hwy 18
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bdwknw98
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Posted 12:36 pm, 04/14/2008
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You can also get cilantro at Save-a-lot.
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Bushman
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Posted 7:47 am, 04/14/2008
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Cilantro~ Any Mexican store or Cattle sale Tumeric ~ A Supermarket will carry it Fresh Shrimp ~ I get mine in Elkin at the Mexican store on Nr Bridge St. across from Burger King. Fresh meat and shrimp and Mexican spices.
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GoWilkes
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Posted 1:08 am, 04/14/2008
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Sounds excellent! I have the liquor on hand (tequila stays here for when friends with bad taste come over; I can't stand the stuff), but where can I find fresh cilantro, tumeric, and shrimp that's not frozen?
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Bushman
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Posted 6:10 pm, 04/13/2008
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Caribbean Island Lime Shrimp 1/4 cup olive oil 1/4 cup fresh lime juice (about 2 limes) 1/2 cup orange juice concentrate 1/8 cup tequila (see Note) 1 Tbsp Triple Sec or Cointreau orange liqueur 1/4 cup cilantro, chopped 2 cloves garlic, pressed 1/4 cup minced sweet onion 1/2 tsp curry powder 1 tsp kosher salt 1/4 tsp turmeric 1/2 tsp ground ***in 1/4 tsp cayenne pepper, or more to taste 1/4 tsp freshly ground black pepper 1 Tbsp olive oil 1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, ***in, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.) Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce. Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties. Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out. Yield: 4 servings
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