| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Shrimp, Entrees, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shell-on Shrimp; uncooked |
| 1/2 |
lb |
Mushrooms; white or brown |
| 3 |
tb |
Butter; or more if needed |
| 1 |
ts |
Garlic clove; minced |
| 1 |
ts |
Fresh ginger; minced |
| 2 |
ts |
Chives; chopped |
| 1 |
ts |
Lemon juice |
| 6 |
|
Fried noodle rafts; see directions |
| 1/2 |
c |
Roasted red pepper; peeled; seeded and chopped |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice vinegar |
| 1 |
sm |
Garlic clove; crushed OR 1/4 tsp garlic powder |
| 1/2 |
ts |
Fresh ginger; minced OR 1/4 tsp ground ginger |
| 1 |
ds |
Cayenne |
INSTRUCTIONS
ROASTED PEPPER SAUCE
Peel and devein shrimp, retaining tails, if desired. Set aside. Clean
mushrooms, removing stems. Cut mushroom caps into strips. Saute shrimp in 2
Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each,
minced garlic and ginger to pan. cook and Stir a minute; add mushrooms and
saute lightly, adding butter as needed. Return shrimp to pan; sprinkle with
chives and lemon juice. Keep warm.
Roasted Pepper Sauce: Combine red pepper, soy sauce, rice vinegar, crushed
garlic, 1/2 tsp minced ginger and cayenne in a small food processor or
blender; process until smooth. Makes 1/2 cup.
* Fried Noodle Rafts: Cook 2 to 3 ounces curly Oriental noodles in boiling
salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and
drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot oil (360
degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight
container to retain crispness.
To Serve: Position noodle raft on serving plate; spoon mushrooms and shrimp
atop. Spoon a trail of sauce around raft.
*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA.
Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
http://www.webstationone.com/recipes
1998-Apr Hanneman/Buster
Recipe by: http://www.oceangarden.com/ *
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11,
1998
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