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
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”