From bounce@cheftochef.net Mon Jul 12 15:47:32 2004 Date: Fri, 9 Jul 2004 11:22:08 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Grilled Shrimp with Anaheim Chile and Citrus Marinade Followup-To: rec.food.cooking, rec.food.recipes Grilled Shrimp with Anaheim Chile and Citrus Marinade Makes 3-4 servings 1/2 cup frozen orange juice concentrate 1/4 cup frozen lime juice concentrate 1 cup water 6 medium Anaheim chilies, roasted, peeled and chopped 1 teaspoon fresh chopped jalapeņo 1 teaspoon orange zest 2 teaspoons fresh garlic, minced 1 teaspoon cumin 1/8 cup rice wine vinegar 1/2 teaspoon each salt and pepper 1/8 cup fresh oregano 1-1/2 pounds large shrimp, peeled and deveined, tail on In a 2 quart sauce pan add the orange and lime juice concentrates with the water and bring just to a boil. Place the remaining ingredients into a blender and add the warmed juice concentrate, blend thoroughly. If necessary, add additional rice wine vinegar to thin the marinade. Marinade can be made ahead of time and stored in a glass jar in the refrigerator. Put the shrimp into a large plastic zip lock style bag and add 1 cup of the marinade. Refrigerate for 1 hour. Place shrimp on skewers and grill for about 3 minutes on each side until just done. NOTE: This all purpose marinade can be used for shrimp, deep-water fish steaks, chicken, pork or lamb. Seafood should be marinated no more than 1 hour, chicken or pork 6 hours, beef flank steak or lamb a maximum of 12 hours Personal Chef Brian Koning www.personalchefmarketing.com Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/