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Lime Marinated Crab and Shrimp

From Cooking with Crab: Best-Loved Recipes and Menus from Chesapeake Bay Gourmet

1-1/2 teaspoons lime zest
1/2 cup lime juice
1/3 cup olive oil
3 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded, finely chopped (see note)
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 tablespoon salt
1 pound shrimp, peeled, deveined
1 cup crab meat, drained, picked over
2 heads endive
2 cups assorted fruit 10 servings pieces (such as papaya chunks, kiwifruit, orange or lime sections)

In a medium mixing bowl, stir together the lime zest, lime juice, oil, cilantro, jalapeno, black pepper and garlic.

In a large saucepot, bring 1 quart of water and the salt to a boil. Add the shrimp and lower the heat to a simmer. Cook for 3 to 5 minutes, until the shrimp begin to turn opaque. Drain and place in a bowl of ice water until the shrimp are cooled.


Add the shrimp to the marinade and toss well. Cover and chill for 2 to 3 hours. During the last half hour, fold in the crab meat.

Remove the leaves from the endive and place them on a platter or the individual plates. Drain the shrimp and crab. Place them in the center of the plate and surround with the pieces of fruit.

Yields 10 servings.

Note: Experts recommend wearing rubber gloves when handling peppers and not touching your eyes.



(Updated: 10/27/08 SN)

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