Marinated Gulf Shrimp With Cellophane Noodles

* Exported from MasterCook *

MARINATED GULF SHRIMP WITH CELLOPHANE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Court Bouillon
1/4 c Lime juice, freshly squeezed
1 bn Cilantro -- chopped
-
1 t Szechwan peppercorns
1 t Salt (or to taste)
3/4 c Salad oil
1/2 lb Cellophane noodles -- cooked
1 Carrot -- finely julienned &
16 Jumbo gulf shrimp
2 tb Ginger, fresh, chopped
- (reserve 4 sprigs
ped -- ¥
- crushed
1 t Oriental Mixed Chile Powder
5 dr Dark sesame oil
1 c Red cabbage -- finely shredded
- 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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