Camaroes Recheados (Stuffed Prawns)
- Total Time
- 45 minutes
- Rating
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Ingredients
- 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
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.
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