Aguachile de Camarón (Shrimp Cooked in Lime and Chile)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- Carbohydrate 9 g(3%)
- Cholesterol 143 mg(48%)
- Fat 15 g(23%)
- Fiber 1 g(3%)
- Protein 16 g(32%)
- Saturated Fat 2 g(11%)
- Sodium 645 mg(27%)
- Calories 227
Preparation Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates. Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours. In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt. Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
Preparation Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates. Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours. In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt. Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
