Serving Size: About 4 shrimp, 1 Tbsp. dip
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Ingredients
6 garlic cloves, minced
3/4 cup minced cilantro
1/2 small green bell pepper, seeded, cored, and diced (about 1/2 cup)
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. red pepper flakes
3 Tbsp. red wine vinegar
1/3 cup olive oil
2 lbs. peeled and deveined fresh large shrimp, tails on
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
1 1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. hot or mild chili powder
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable oil
Preparation
1. In a small food processor, mix the garlic, cilantro, green pepper, cumin, salt, and red pepper flakes, pausing to scrape the sides. Add the vinegar and oil, and puree until smooth. Spoon the dip into a small serving bowl; set aside (chill in the refrigerator if not serving right away).
2. In a large bowl combine the shrimp, cumin, paprika, coriander, garlic powder, chili powder, salt, and pepper.
3. In a large skillet or wok, heat the oil over medium-high heat. Add the shrimp and saute for 5 to 8 minutes, until the shrimp turn pink and are no longer translucent. If you need to cook the shrimp in two batches, cook them 3 to 5 minutes per batch, until the shrimp are pink. Add the shrimp to a serving bowl.
4. To serve: Spoon 1 Tbsp. dip into each of 16 shot glasses and place three to four shrimp around the lip of the glass.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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