| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
English |
June 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cider vinegar |
| 3/4 |
c |
Vegetable oil |
| 2 |
tb |
Sugar |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Tabasco |
| 2 |
ts |
English-style dry mustard |
| 4 1/2 |
ts |
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
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