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"Chili Baked
Shrimp"
submitted by
12 GAUGE GOURMET CHEF
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Susan Loomis
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PITA is proud to award the title of
12 Gauge Gourmet Chef to Gene.
Sue
Brewer,
PITA
Secretary |
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"Chili
Baked Shrimp"
Prepared by
Chef Susan Loomis
|
Convenient oven-baked
shrimp can be served hot or at
room temperature for a spicy appetizer.
1 tablespoon New Mexico or pasilla chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
2 garlic cloves, crushed through a press
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 pound large shrimp (16 to 20), shelled, deveined, tails intact
1.In a medium bowl, combine all ingredients except shrimp. Mix
well. Add shrimp and toss to coat completely. Cover and marinate
in refrigerator at least 1 hour or up to 6 hours.
2.Preheat oven to 500°F. Remove shrimp from refrigerator and
place on a lightly greased baking sheet in a single layer. Let
stand at room temperature about 15 minutes before cooking.
3.Bake 3 to 5 minutes, until shrimp are pink, curled and opaque
throughout. Serve hot or at room temperature.
This recipe is from 365 EASY MEXICAN RECIPES by Marge Poore,
page 28.
Susan Loomis is from Central Oregon and is sometimes seen
shooting with these crazy characters.
Each month,
PITA will select a winner from shooters who have submitted
recipes for this contest. The winner will have his/her
photo taken and included with the winning recipe. Each
winner will be awarded a "really kewl" chef's apron. When you see someone wearing
one of these aprons around the camping grounds - show them
reverence for their culinary talents - they are an official "12
GAUGE GOURMET"!
 "12 Gauge
Gourmet" is copyrighted 2004-2005, PITA |
