Check out Middle Eastern and Asian stores for dried limes. They are made by boiling limes in salt water for a minute or 2 then drying them in the sun. If you have a sunny spot in your house, you could try it.
The dried limes add a nice tangy flavor more than what you get from fresh limes. They are used in teas and cocktails as well.
www.nytimes.com: May 31, 2010
16 jumbo shrimp (about 1 pound)
2 teaspoons dried lime powder
1 teaspoon coriander
2 teaspoons cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1 to 2 tablespoons olive oil
Quick yogurt sauce.
1. Heat broiler or grill. Peel and devein shrimp.
2. Combine lime powder, coriander, cumin, cinnamon, salt and pepper in a small bowl and mix well. Add enough olive oil to form a paste about the texture of wet sand.
3. Rub shrimp all over with spice paste, then place on broiler pan and broil about 4 inches from heat for 2 minutes. Turn (tongs are best for this) and continue to broil/grilling until just cooked through, about 2 minutes more. Serve with quick yogurt sauce.
If grilling, skewer shrimp or use a grilling basket. Grill 2 minutes per side over high heat.
Yield: 4 servings.
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