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Marinated Gulf Shrimp With Cellophane Noodles

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CATEGORY CUISINE TAG YIELD
Seafood Pasta, Seafood 4 Servings

INGREDIENTS

2 qt Court Bouillon
16 Jumbo gulf shrimp
1/4 c Lime juice, freshly squeezed
2 T Ginger, fresh chopped
1 Cilantro, chopped
reserve 4 sprigs
for the garnish
2 Green onions, chopped
1 t Szechwan peppercorns
crushed
1 t Salt, or to taste
1 t Oriental Mixed Chile Powder
3/4 c Salad oil
5 Dark sesame oil
1/2 lb Cellophane noodles, cooked
1 c Red cabbage, finely shredded
1 Carrot, finely julienned &
quickly blanched

INSTRUCTIONS

In a large saucepot place the court bouillon.  Bring it to a boil  over
high heat.  Add the shrimp and poach them for 2 minutes. Remove  the
shrimp and place them in the refrigerator so that they chill.  Peel and
devein the shrimp.  Leave the tails on. In a medium bowl  place the
lime juice, ginger, cilantro, green onions, crushed  Szechwan
peppercorns, salt, Oriental Mixed Chile Powder, salad oil,  and sesame
oil. Let the mixture sit for 24 hours. Strain the marinade  into
another bowl. Add the shrimp and let them sit for 1/2 hour. In  each of
4 individual serving bowls pour the marinade. Place the  noodles on
top. Add the red cabbage and the carrots. Place 4 shrimp  on top, with
the tails pointing to the center of the bowl.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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