Camaroes Recheados (Stuffed Prawns)
Published September 17, 1988
- Total Time
- 45 minutes
- Rating
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Ingredients
2 pounds jumbo shrimp (8 to 10 per pound), shell on
3 tablespoons red-wine vinegar
½ cup olive oil
1 ½ teaspoons salt
4 large cloves garlic
12 hot green chilies, or 2 tablespoons shredded hot peppers
½ cup fresh cilantro, lightly packed
3 scallion stalks, trimmed
Lemon slices for garni
Nutritional analysis per serving (6 to 8 servings as a first course; four as a main dish)
8 grams carbs; 183 milligrams cholesterol; 250 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 486 milligrams sodium; 24 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes