Shrimp Pinwheel with Jalapeño and Cilantro Sauce
Shrimp Pinwheel with Jalapeño and Cilantro Sauce
Camarones Frio con Salsa de Jalapeño y CilantroDaiquiri Dick's—its real name—a beach-front restaurant in Puerto Vallarta, has long been a popular local gathering place to view spectacular sunsets while enjoying a margarita, cocktail, or other "sundowner." This cold shrimp dish is a great appetizer to share while gazing out at the horizon (or enjoying a summer night on the patio). The pink shrimp and pale green dipping sauce make a pretty picture, too.
Equipment
- medium skillet
Ingrediënten
Makes 3 to 4 appetizer servings
- 16 large shrimp in the shell
- ½ teaspoon salt
- Jalapeño-Cilantro Sauce
Instructies
- In a medium skillet with a cover bring to a boil about 3 cups of water.
- Add the shrimp and salt.
- Reduce the heat to low, cover, and simmer until the shrimp are pink and cooked through, about 10 minutes.
- Drain the shrimp under cold running water.
- Peel and devein them, leaving the tail intact.
- Put the shrimp in a bowl, cover and refrigerate.
- While the shrimp cool, prepare the jalapeño sauce.
- In a shallow 8-inch round soup plate with a rim, place an attractive smaller bowl that will fit in the center.
- Arrange the shrimp around the outside of the smaller bowl so they are touching in a tight circle, with the tails resting on the rim of the bowl.
- Fill the small bowl with dipping sauce.
- Refrigerate.
Notes / Tips / Wine Advice:
Serve cold.
