Servings: four to six.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a true keeper recipe. I've made a large portion and used those "scoop" chips that allow you to fill the center for a small serving. Everyone who has this loves it. I personally like it spicier so you have to play with the amount of Tabasco/hot sauce. I also add cilantro, but not everyone likes that taste, for me, it adds additional freshness and flavor. Definitely let it marinade at least an hour so the flavors meld, but not too long to have the shrimp get soft.
This is amazing. I used the small bite cocktail plates (maybe 3x3") with the little cocktail forks, doubled the recipe and served it as an appetizer at a wedding reception yesterday. It served about 30. So delicious! People were coming back for seconds and thirds!! I will definitely make this again. One note: since you're cutting the shrimp into bite sized pieces, no need to spend the extra $$ on extra large shrimp. Get the large, which are cheaper but are just as good.
My wife called this the best thing she has ever eaten...
I love this recipe just the way it is. Easy to make with a nice presentation. A hit everytime I make this.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?