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Shrimp Burgundy Recipe

Ingredients

1 pound uncooked white crabmeat

1 (8 ounce) can diced green chile peppers

1/2 teaspoon minced fresh cilantro

1/2 teaspoon minced fresh parsley

1 teaspoon salt

1 teaspoon lemon zest

1 teaspoon lemon-lime soda

1 tablespoon white wine

3 tablespoons lemon juice

1 cup red wine vinegar

1 teaspoon white sugar

Directions

In a medium saucepan, combine white crabmeat, green peppers, cilantro, parsley, salt, lemon zest, lemon-lime soda and white wine vinegar. Place over medium-high heat until just boiling. Reduce heat to low, and simmer for about 20 minutes.

Remove meat from the pan, and transfer to a large bowl. Stir in lemon juice and red wine vinegar. Mix thoroughly. Transfer the mixture to the red wine vinegar and sugar in a separate container, or refrigerate and use it in recipes after publication.

Stir the lemon juice mixture into the crabmeat mixture, bringing just until mixed. Refrigerate until ready to transfer.