Name: Shrimp à la Turque
Yield: 4 servings
Cuisine: United States
Ingredients: 4 lemon wedges; 1 tablespoon chopped fresh mint or 1 teaspoon dried mint; Salt and freshly ground black pepper; 2 tablespoons finely minced shallots; 1 tablespoon mint vinegar; 1 teaspoon dried thyme; 1½ teaspoons chili powder; 2 pounds raw shrimp; 1 cup vegetable or peanut oil

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds raw shrimp
1 cup vegetable or peanut oil
1½</

Method

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.
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 th

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Ingredients

Method

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