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Title: Marinated Gulf Shrimp with Cellophane Noodles
Categories: Seafood Pasta
Yield: 4 Servings

2qtCourt Bouillon
16 Jumbo gulf shrimp
1/4cLime juice, freshly squeezed
2tbGinger, fresh, chopped
1bnCilantro; chopped (reserve 4 sprigs for the garnish)
2 Green onions; chopped
1tsSzechwan peppercorns crushed
1tsSalt (or to taste)
1tsOriental Mixed Chile Powder
3/4cSalad oil
5drDark sesame oil
1/2lbCellophane noodles; cooked
1cRed cabbage; finely shredded
1 Carrot; finely julienned & quickly blanched

In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill. Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed Chile Powder, salad oil, and sesame oil. Let the mixture sit for 24 hours. Strain the marinade into another bowl. Add the shrimp and let them sit for 1/2 hour. In each of 4 individual serving bowls pour the marinade. Place the noodles on top. Add the red cabbage and the carrots. Place 4 shrimp on top, with the tails pointing to the center of the bowl.

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