Servings: Serves 4 people
1 cup fresh cilantro
1 Tbs fresh ginger, chopped
2 cloves garlic
2 scallions, sliced
1 jalapeno pepper, halved and
1 tsp sugar
1/2 tsp salt
3 Tbs vegetable oil
3 Tbs fresh lime juice
1 cup heavy cream
2 lbs medium or large Shrimp,
peeled, with tails left on
In a food processor, combine the cilantro, ginger, garlic, scallions, and jalapeno peppers. Process until finely chopped.
Add the sugar, salt, oil, and lime juice, then mix well.
Toss the shrimp into the mixture until coated.
Cover the bowl, and let stand an hour at cool room temperature.
Spoon the shrimp out of the marinade and sauté lightly until barely cooked.
Arrange on a serving plate and chill.
Add the reserved marinade to the liquid from the cooked shrimp and oil, stirring, until the liquid evaporates and leaves a thick green puree.
Add the cream and boil again, stirring constantly, until thick enough to pour.
Do not allow to reduce too much. The sauce will thicken considerably as it cools.
Pour the sauce into a serving bowl and refrigerate with the shrimp until both are chilled and ready to serve.