Chilled Shrimp with Dipping Sauce
C. fresh cilantro
1 T. fresh ginger, chopped
2 cloves garlic
2 scallions, sliced
1 tsp. sugar
3 T. vegetable oil
3 T. fresh lime juice
1 C. heavy cream
2 lb. medium or large shrimp, peeled with tails left on
In a food processor, combine cilantro, ginger, garlic, scallions, and process
until finely chopped. Add sugar, oil and lime juice and mix well. Toss shrimp in
mixture until coated. Cover bowl and chill 1 hour.
Spoon the shrimp out of marinade and saute lightly until cooked. Arrange on
serving plate and chill.
Add reserved marinade to the liquid from the cooked shrimp stirring, until the
liquid evaporates, leaving a thick green puree. Add cream and boil again,
stirring constantly until thick. Do not reduce too much as this sauce thickens
as it cools.
Pour sauce into a serving bowl and refrigerate with the shrimp until both are
chilled and ready to serve.