Marinated Gulf Shrimp with Cellophane Noodles

2 hours Prep: 25 minutes Cook: 15 minutes

383 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	quarts	court bouillon
16	each	shrimp	jumbo
1/4	cup	lime juice	freshly squeezed
2	tablespoons	ginger	chopped
1	bunch	cilantro	chopped
2	each	scallions, spring or green onions	chopped
1	teaspoon	peppercorns	crushed, szechuan
1	teaspoon	chili powder
3/4	cup	vegetable oil
5		sesame oil
1/2	pound	cellophane noodles	cooked
1	cup	red cabbage	shredded
1	each	carrot	julienned, blanched

Directions

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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Nutrition Facts

Serving Size 103g

Amount per Serving

Calories 383 97% of calories from fat

	% Daily Value*
Total Fat 41.0g	63%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 23mg	1%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 1.0g	2%