Coriander Spumante With Lime Recipes

Steps:

• Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.

Steps:

• Slightly bruise the coriander.
• In a pitcher, combine the coriander with a very chilled bottle of spumante, and add the freshly squeezed lime juice. Stir well.

Steps:

• About 45 minutes before serving, light a charcoal fire and let it burn down to medium-hot. Carefully trim the root ends off the onion, trim 1/2-inch from the top, and cut away any withered outer leaves. Position the grill 4 to 6 inches above the coals and lay a double folded square of aluminum foil on one side of the grill. Brush the onions lightly with the oil and season to taste. Lay the white part of the onion on the grill over the fire and the green part on the foil. Lay a heavy cast iron skillet over them to press the onions down onto the grill, so they will have nice grill marks. Grill them, turning occasionally, for 7 to 13 minutes, depending on the size of the onions. They are done when the white bulb is browned and well marked, and the green tops are soft. Remove to a warm serving platter and squeeze a little lime juice over the top. Serve warm, accompanied by the remaining lime wedges.

Steps:

• In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
• Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.