Camaroes Recheados (Stuffed Prawns)

Name: Camaroes Recheados (Stuffed Prawns)
Total time: 45 min
Yield: Six to eight servings as a first course; four as a main dish
Cuisine: portuguese
Ingredients: 2 pounds jumbo shrimp (8 to 10 per pound), shell on; 3 tablespoons red-wine vinegar; 1/2 cup olive oil; 1 1/2 teaspoons salt; 4 large cloves garlic; 12 hot green chilies, or 2 tablespoons shredded hot peppers; 1/2 cup fresh cilantro, lightly packed; 3 scallion stalks, trimmed; Lemon slices for garni

By Julie Sahni

Total Time: 45 minutes
Rating: 4(9)
Comments: Read comments

Featured in: FOOD; THE SPICE ROUTE

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Ingredients

Yield:Six to eight servings as a first course; four as a main dish

2pounds jumbo shrimp (8 to 10 per pound), shell on
3tablespoons red-wine vinegar
½cup olive oil
1½teaspoons salt
4large cloves garlic
12hot green chilies, or 2 tablespoons shredded hot peppers
½cup fresh cilantro, lightly packed
3scallion stalks, trimmed
Lemon slices for garni

Ingredient Substitution Guide

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Preparation

Step 1
Hold each shrimp underside down. Using a sharp knife, slice through its shell down along its length, almost a half-inch deep. Devein and rinse in cold water. Dry the shrimp thoroughly on paper towels and put in a bowl. Add the vinegar, oil and a half teaspoon of salt, then toss and marinate for 15 minutes (or refrigerate for up to four hours).
Step 2
Mince the garlic together with the remaining salt and add to the container of a food processor, together with the chilies, cilantro and scallion. Process until finely minced.
Step 3
Light a charcoal grill or preheat a broiler.
Step 4
Drain the shrimp thoroughly, reserving the marinade. Stuff the back cavity of each with the minced herbs and arrange them on a rack. Charcoal grill or broil the shrimp until they are just cooked (six to seven minutes), turning once and brushing with the reserved marinade. Serve immediately with lemon slices.