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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 6 |
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Ingredients:
2 Tablespoon(s) Shallot -- finely chopped
2 Tablespoon(s) Parsley, fresh, chopped
2 Teaspoon(s) Coriander seeds, ground
1 Teaspoon(s) Salt, coarse
1/4 Teaspoon(s) Cloves of Garlic, unpeeled
45 Shrimp, large (2 lb)
2 Tablespoon(s) Celery, rib, chopped
1 Tablespoon(s) Ginger, grated
12 Skewers
1/4 Teaspoon(s) Pepper, red, crushed
1/2 Teaspoon(s) Thyme, dried | |
Directions: Soak bamboo skewers 1 hour before using. Devein shrimp with scissors
leaving shell intact. Mix all ingredients except shrimp until blended. Ad
shrimp and marinate 30 minutes at room temper- ature or overnight in
refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel
skewers. Cook 1-1/2 to 2 minutes per side.
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