MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caribe Shrimp With Slaw And Cilantro Dressing
Categories: Caribbean, Salads, Shrimp
Yield: 1 Batch

MMMMM-----------------------CARIBE SHRIMP----------------------------
24 oz Orange Shrimp (2 pkg); with
-sauce packets such as
-Contessa
1/2 c Sour orange juice (can use
-orange juice concentrate
-and lime juice in a 1:1
-ratio)
2 tb Olive oil
1 tb Ancho chile powder or a
-chile pepper of your choice
-and taste
1 ts Orange zest; grated
1 ts Allspice berries; crushed
1/2 ts Ground cumin
Salt and pepper; to taste
Fresh lime wedges and
-cilantro; for garnish

MMMMM-----------------------CARIBBEAN SLAW----------------------------
2 c Red cabbage; shredded
2 c Green cabbage; shredded
1/2 c Red onion; shredded
3 Carrots; Julienne
1 c Jicama; shredded
1 Cucumber; peeled, seeded,
-and sliced thinly
3 Green onions or scallions;
-sliced in 1/4" pieces
Salt and pepper; to taste

MMMMM--------------------------DRESSING-------------------------------
1 c Plain yogurt; sour cream, or
-crème fraiche
1 Jalapeno or Serrano chile;
-or Habanero Chile if you
-are brave
1/2 c Fresh cilantro; chopped
2 tb Fresh garlic; minced
1 Lime; juice of
1 tb Honey or sugar
1 tb Mint chopped (optional)
Salt; to taste
Freshly-ground pepper; to
-taste

Caribe Shrimp:

Combine the ingredients to include the Orange and ginger sauce
packets in a small bowl, whisk thoroughly. Pour 1/2 mixture over the
shrimp and combine well. Let marinate for at least 30 minutes or so.

Heat 1 tb oil in a medium sized skillet (8 to 10") and sauté the
Shrimp for 3 to 4 minutes or until done. Pour remaining sauce in pan
and reduce volume by half. Pour sauce over plated orange shrimp and
serve immediately with lime wedges and sprinkle of cilantro.

I find that the Orange-Cumin flavor component of this dish along with
a slight chile heat works well with any seafood and with shrimp in
particular. In addition to the garnish of a squeeze of lime and
chopped cilantro, I like to serve this with Cuban style rice and
black beans and the cilantro sauce slaw below:

Caribbean Slaw:

Mix slaw ingredients together.

Cilantro Dressing:

Seed and rib the pepper, (cut in half, place outer skin side down and
then fillet the rib and seeds off as you would a fish and then chop
the flesh). Seeding and ribbing a chile reduces the residual heat.

Combine ingredients and process in a blender or food processor until
smooth. If too thick, carefully add more a bit more dairy. Use
immediately or refrigerate until ready to use. Add to the slaw mix,
stirring well. Refrigerate to let the slaw meld together.

Recipe FROM: <https://web.archive.org/web/20080908025514/
http://www.recfoodcooking.org/sigs/Gunner/
Caribe%20Shrimp%20with%20slaw%20and%20cilantro%20dressing.html>

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