← Back to Search Results
Mexican, Southwestern
Desert Drowned Shrimp

Photo by: Shutterstock, stock photo of a similar dish
Comments: 0
 

Recipe

This simple but unusual preparation comes from the desert country of Arizona, where farmers actually raise shrimp commercially today.

Yield: Serves 4 to 6

Ingredients

  • 2 pounds medium or large shrimp, unshelled
  • ½ cup fresh lime juice
  • ½ cup fresh lemon juice
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coarse-ground black pepper
  • Lime and lemon wedges, for garnish

Directions

Place the shrimp in a saucepan. Add the lime and lemon juices, water, and salt and bring just to a boil. Pour the mixture into a shallow dish, refrigerate it, and marinate the shrimp in the liquid for 45 to 60 minutes.

Drain the shrimp and add the oil and pepper to them. The shrimp can be served immediately or refrigerated for several more hours before serving. Arrange the shrimp on a decorative platter, garnished with lime and lemon. Since the shrimp are intended to be peeled at the table, supply plenty of napkins.

Notes

An old folk saying, or dicho, teaches the importance of staying alert and prepared. It goes, “Camarón que se duerme se lo neva la corriente,” or “The shrimp that sleeps is carried away by the stream.”


© 1995 Cheryl Alters Jamison
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

182kcal (9%)
288mg (12%)
2g
0g
5g (7%)
0g
1g (4%)
2g
1g
230mg (77%)
0g
31g
56mg
288mg
82mcg RAE (3%)
6mg (9%)
79mg (8%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?