| 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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