MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Caribe Shrimp With Slaw And Cilantro Dressing
Categories: Caribbean, Salads, Shrimp
     Yield: 1 Batch

MMMMM-----------------------CARIBE SHRIMP----------------------------
    24 oz Orange Shrimp (2 pkg); with
          -sauce packets such as
          -Contessa
   1/2 c  Sour orange juice (can use
          -orange juice concentrate
          -and lime juice in a 1:1
          -ratio)
     2 tb Olive oil
     1 tb Ancho chile powder or a
          -chile pepper of your choice
          -and taste
     1 ts Orange zest; grated
     1 ts Allspice berries; crushed
   1/2 ts Ground cumin
          Salt and pepper; to taste
          Fresh lime wedges and
          -cilantro; for garnish

MMMMM-----------------------CARIBBEAN SLAW----------------------------
     2 c  Red cabbage; shredded
     2 c  Green cabbage; shredded
   1/2 c  Red onion; shredded
     3    Carrots; Julienne
     1 c  Jicama; shredded
     1    Cucumber; peeled, seeded,
          -and sliced thinly
     3    Green onions or scallions;
          -sliced in 1/4" pieces
          Salt and pepper; to taste

MMMMM--------------------------DRESSING-------------------------------
     1 c  Plain yogurt; sour cream, or
          -crème fraiche
     1    Jalapeno or Serrano chile;
          -or Habanero Chile if you
          -are brave
   1/2 c  Fresh cilantro; chopped
     2 tb Fresh garlic; minced
     1    Lime; juice of
     1 tb Honey or sugar
     1 tb Mint chopped (optional)
          Salt; to taste
          Freshly-ground pepper; to
          -taste

 Caribe Shrimp:

 Combine the ingredients to include the Orange and ginger sauce
 packets in a small bowl, whisk thoroughly. Pour 1/2 mixture over the
 shrimp and combine well. Let marinate for at least 30 minutes or so.

 Heat 1 tb oil in a medium sized skillet (8 to 10") and sauté the
 Shrimp for 3 to 4 minutes or until done. Pour remaining sauce in pan
 and reduce volume by half. Pour sauce over plated orange shrimp and
 serve immediately with lime wedges and sprinkle of cilantro.

 I find that the Orange-Cumin flavor component of this dish along with
 a slight chile heat works well with any seafood and with shrimp in
 particular. In addition to the garnish of a squeeze of lime and
 chopped cilantro, I like to serve this with Cuban style rice and
 black beans and the cilantro sauce slaw below:

 Caribbean Slaw:

 Mix slaw ingredients together.

 Cilantro Dressing:

 Seed and rib the pepper, (cut in half, place outer skin side down and
 then fillet the rib and seeds off as you would a fish and then chop
 the flesh). Seeding and ribbing a chile reduces the residual heat.

 Combine ingredients and process in a blender or food processor until
 smooth. If too thick, carefully add more a bit more dairy. Use
 immediately or refrigerate until ready to use. Add to the slaw mix,
 stirring well. Refrigerate to let the slaw meld together.

 Recipe FROM: <https://web.archive.org/web/20080908025514/
 http://www.recfoodcooking.org/sigs/Gunner/
 Caribe%20Shrimp%20with%20slaw%20and%20cilantro%20dressing.html>

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