Cassie’s Ruminations

Desert Drowned Shrimp

This is a great recipe that I’ve paraphrased from the wonderful The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

Desert Drowned Shrimp
Serves 4-6

2 pounds medium to large shrimp, unshelled (I used 31-40 EZ peel)
1/2 cup fresh lime juice (about 3 limes)
1/2 cup fresh lemon juice (about 1 large lemon)
1/2 cup water
1 tsp salt
1 tbsp extra virgin olive oil
1 tbsp coarse ground black pepper

Pour the shrimp into a large saucepan. Add the lemon and lime juices, the water, and the salt. Bring to a gentle boil then remove from heat. Pour the mixture into a shallow dish and refrigerate for 45 to 60 minutes. Don’t worry that the shrimp aren’t quite cooked. The residual heat will easily finish the job, and cooking them all the way over the heat will result in overcooked shrimp.

After chilling, drain the liquid from the shrimp and toss with the olive oil and pepper. Serve with many napkins, as this is messy!