Shrimp à la Turque

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds raw shrimp
  • 1 cup vegetable or peanut oil
  • teaspoons chili powder
  • 1 tablespoon mint vinegar
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint
  • Salt and freshly ground black pepper
  • 2 tablespoons finely minced shallots
  • 4 lemon wedges


    1. Split the shrimp down the back with a sharp knife or with scissors. Rinse the shrimp under cold water to remove the small intestinal vein down the back. Pat dry.

    2. Pour the oil into a mixing bowl. Combine the chili powder and mint vinegar to make a paste. Add to the oil along with the herbs, salt and pepper to taste and shallots. Stir well to mix. Add the shrimp and mix well. Let stand for four hours or overnight.

    3. Preheat broiler.

    4. Pour the shrimp and the marinade into a broiler pan. Broil the shrimp, five or six inches from the source of heat, for six to ten minutes, depending on size. Turn once. Serve, if desired, with a little of the marinade poured over. Garnish with lemon wedges.