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lost recipe - CHEFDI - 01-28-2007
I am having company over tomorrow for a much bragged about dish from the Feb 2006 Cuisine athome issue, I cannot find my issue and would appreciate someone posting the recipe, "broiled citrus seafood".
thank you so much, Chef-Di
Re: lost recipe - Roxanne 21 - 01-28-2007
First and foremost, WELCOME CHEFDI!!!!
I went to the Feb 2006 issue--there is nothing there even remotely similar to what you are asking for. Is it possible for you to give a bit more info on ingredients--maybe we can go from there to assist----sorry!!
Re: lost recipe - cjs - 01-28-2007
Well, I don't know - I looked at 151 'seafood' recipes in the archives and here is the closest and I don't think it's the one. Like Roxanne says, I think we need more info.
(but must say, I've never done that search and I found some things I'm just going to have to try!!!
)Spicy Citrus Shrimp
(Cuisine at home, December 2003, Issue 42, p. 13)
Makes: 6 Servings Total Time: 30 Minutes
For the Sauce—
Combine:
1/4 cup unsalted butter, melted
3 chipotle chiles in adobo, minced
3 T. adobo sauce from chipotles
3 T. fresh lime juice
2 T. frozen orange juice concentrate, thawed
1 t. kosher salt
For the Shrimp—
Duste with 2 T. All-Purpose Flour:
1 1/2 lb. extra large shrimp (16-20 count), peeled, deveined
Garnish with:
1/2 cup mango, peeled and diced
3 T. scallions, chopped
Related Recipes:
Parsley Rice
Preheat oven to 450°.
Combine all ingredients for the sauce in a large mixing bowl.
Dust shrimp with flour; combine with sauce. Transfer to baking dish. Bake at 450° for 7 minutes; stir and bake an additional 7 minutes.
Garnish with mango and scallions before serving.
Re: lost recipe - Ron - 01-28-2007
That would be Feb 2007 instead of Feb 2006 - page 12.
Re: lost recipe - Roxanne 21 - 01-28-2007
Ya know what??? This was the recipe I immediately thought of when I read the post of CHEFDI---but it was a few years ago that it was offered---not 2006.
This is a really great recipe---one that I make fairly frequently because the shrimp ends up so melt in your mouth tender and those spices and sauce are great with a fine pasta or plain white rice.
One thing to mention though---unless you are a really HOT SPICEY person you should cut back on the adobo a bit---daughter brought me a couple of cans on one of her trips and I find that a little goes a looong way!!
I give this a 10----for sure---this was going to be my birthday dinner choice but Mom would not be able to handle this meal after a 36 hour trek over here---maybe later during her stay!!
Re: lost recipe - CHEFDI - 01-28-2007
OOPS!!! I meant the 2007 issue...very sorry, so awesome that you checked for me, and thanx for the warm welcome!!
Re: lost recipe - CHEFDI - 01-28-2007
This recipe looks awesome, but I made a big mistake, the issue is 2007!!!!
I am amazed at the response I recieved, you guys are awesome!
chefDi
Re: lost recipe - Roxanne 21 - 01-28-2007
2007 ISSUE????---That means I have to wait---AGAIN!!!!!
WHAAAAAA!!!!!!!!!!! Is that #61----oh my, can't wait for that one---any good seafood with spicey/citrus is the first on my list!!!
Thanks for bringing this to my attention CHEFDI---now to get the issue----hmmm.......
Re: lost recipe - CHEFDI - 01-28-2007
YOur right, I realized that this morning!!!! Do you have the recipe, I just need the ingreds for the tarragon mayo, and the citrus marinade.
Di
Re: lost recipe - CHEFDI - 01-28-2007
Yes thats the one!!! Thanks anyways!!!