🫙 From the Spice Rack
Marinated Gulf Shrimp with Cellophane Noodles
2 qt Court Bouillon 16 Jumbo gulf shrimp 1/4 c Lime juice, freshly squeezed 2 tb Ginger, fresh, chopped 1 bn Cilantro; chopped - (reserve 4 sprigs - for the garnish) 2 Green onions...
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Ingredients8 items
Ingredients
- 2qt court bouillon
- 16jumbo gulf shrimp
- 1/4cup lime juice, freshly squeezed
- 2tbsp ginger, fresh, chopped
- 1bn cilantro; chopped
- 1tsp szechwan peppercorns
- 1tsp oriental mixed chile powder
- 3/4cup salad oil
Directions
- 1
2 qt Court Bouillon 16 Jumbo gulf shrimp 1/4 c Lime juice, freshly squeezed 2 tb Ginger, fresh, chopped 1 bn Cilantro
- 2
chopped - (reserve 4 sprigs - for the garnish) 2 Green onions
- 3
chopped 1 ts Szechwan peppercorns - crushed 1 ts Salt (or to taste) 1 ts Oriental Mixed Chile Powder 3/4 c Salad oil 5 dr Dark sesame oil 1/
- 4
cooked 1 c Red cabbage
- 5
finely shredded 1 Carrot
- 6
finely julienned & - quickly blanched In a large saucepot place the court bouillon
- 7
Bring it to a boil over high heat
- 8
Add the shrimp and poach them for 2 minutes