| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | English | June 1992 | 1 | Servings |
INGREDIENTS
| 1 | c | Cider vinegar |
| 3/4 | c | Vegetable oil |
| 2 | T | Sugar |
| 1 | T | Worcestershire sauce |
| 1 | t | Tabasco |
| 2 | t | English-style dry mustard |
| 4 1/2 | t | Minced peeled fresh |
| gingerroot | ||
| 2 | lb | Medium shrimp, about 50 |
| shelled | ||
| and if desired | ||
| deveined | ||
| 1 | c | Julienne strips of assorted |
| red yellow and green | ||
| bell peppers | ||
| 1/4 | c | Finely chopped fresh |
| coriander plus | ||
| sprigs for garnish | ||
| Dried hot red pepper flakes | ||
| to taste | ||
| Pita pockets, cut into about | ||
| 50 | ||
| wedges and toasted | ||
| lightly |
INSTRUCTIONS
In a saucepan whisk together the vinegar, the oil, the sugar, the Worcestershire sauce, the Tabasco, the mustard, the gingerroot, and salt and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Add the shrimp and simmer them, stirring occasionally, for 3 to 5 minutes, or until they are cooked through. Transfer the mixture to a heatproof bowl, add the bell peppers, tossing the mixture well, and chill the mixture, covered, for 2 hours. Drain the mixture, discarding the liquid, and stir in the chopped coriander, the red pepper flakes, and salt and pepper to taste. Arrange a shrimp and several pepper strips on each pita wedge and garnish the canapes with the coriander sprigs. Makes about 50 hors d'oeuvres. Gourmet June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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