| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Appetizers, Seafood, Shrimp |
8 |
Servings |
INGREDIENTS
| 10 |
c |
Water |
| 1 |
|
Lemon; halved |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
|
|
Zatarain's Concentrated Liquid Shrimp and Crab Boil |
| 1 |
lb |
Large shrimp; peeled, deveined, and tail removed |
| 2 |
oz |
Chinese cellophane or glass noodles |
| 1 |
ds |
Sesame oil |
| 1 |
ds |
Soy sauce |
| 1 |
tb |
Chopped green onions |
|
|
Freshly-ground black pepper; to taste |
| 8 |
|
Rice papers or spring roll wrappers |
| 2 |
tb |
Hoisin sauce; plus |
| 2 |
ts |
Hoisin sauce |
| 4 |
lg |
Romaine lettuce leaves; halved vertically |
| 1/2 |
c |
Radish; alfalfa, or bean sprouts |
| 1/2 |
c |
Matchstick carrot strips |
| 1/2 |
c |
Packed cilantro leaves |
| 1/2 |
c |
Packed fresh mint leaves |
| 1 |
|
Recipe Rice Wine And Soy Dipping Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Rice Wine And Soy Dipping Sauce" recipe which is included
in this collection.
Line a baking sheet with parchment paper. In a non-reactive saucepan, over
medium-high heat, put 4 cups of the water. Squeeze the lemon juice into the
water and put the peel in the water. Season the water with salt and pepper.
Season the water with the crab boil. Bring the liquid to a boil. Season the
shrimp with salt. Add the shrimp to the water and cook for 2 minutes,
stirring occasionally. Remove from the heat and let sit for 2 minutes.
Drain and cool.
In another saucepan, add 4 cups of water. Season the water with salt. Bring
the liquid to a boil. Add the noodles and boil until they are clear, about
2 1/2 minutes. Drain and cool the noodles with cold water. In a small
mixing bowl, add the noodles. Season the noodles with sesame oil, soy
sauce, salt, green onions and black pepper. Mix thoroughly.
Cut the shrimp in half lengthwise. Bring the remaining 2 cups water to a
boil in a 10-inch saute pan and remove from the heat. Submerge each spring
roll wrapper, one at a time, in the hot water, moving it around in the
water until soft and pliable, 10 to 15 seconds. Remove and lay on the
parchment paper. Brush each wrapper with 1 teaspoon of the hoisin sauce.
Lay a half leaf of romaine in the center of each wrapper. On top of each
half leaf, put 1 tablespoon of the noodle mixture and spread evenly. On top
of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with
the 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1
tablespoon of the mint. Lay 6 halves of shrimp next to each other on top of
mixture. Fold two sides of the wrapper toward the center about 1/4-inch,
then roll each like a jelly roll, pressing the edges together to seal.
Repeat until all eight rolls are done. Either serve the roll whole or slice
each roll in half diagonally. Serve the rolls with the ice Wine And Soy
Dipping Sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe from Emeril Lagasse's
cookbook CREOLE CHRISTMAS From the TV FOOD NETWORK - (Show # EM-1A77
broadcast 11-12-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1997
Recipe by: Emeril Lagasse
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”