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| 1 Teelöffel | cumin seeds whole |
| 1 Teelöffel | Anise seeds |
| 2 Esslöffel | vegetable oil |
| 1 1/2 Tasse | Pico De Gallo Norteno; see * Note |
| 1 Teelöffel | oregano |
| 1 x ca. 450 g | Peeled medium shrimp |
| 1 Teelöffel | Freshly-crushed black pepper |
| 1 Teelöffel | Salt |
| | Lime wedges for garnish |
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* Note: See the "Pico De Gallo Norteno - Uncooked Tomato Salsa" recipe which is included in this collection.
Toast the cumin seed and anise seed on a dry, hot large saute pan, shaking the pan constantly, until fragrant, about 1 minute. Set aside. In a large skillet, heat vegetable oil over high heat until almost smoky. Add the salsa and cook for 3 minutes, stirring often. Add the toasted spices and the oregano, and cook for 2 minutes. Add the shrimp and cook for approximately 1 1/2 minutes on each side or until just pink. Adjust seasoning. Serve immediately with lime wedges. This recipe yields ?? servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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