Marinated Gulf Shrimp with Cellophane Noodles
Yield
4 servingsPrep
25 minCook
15 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | quarts |
court bouillon
|
* |
16 | each |
shrimp
jumbo |
* |
¼ | 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
|
|
¾ | cup |
vegetable oil
|
|
5 |
sesame oil
|
* | |
½ | pound |
cellophane noodles
cooked |
* |
1 | cup |
red cabbage
shredded |
|
1 | each |
carrots
julienned, blanched |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | quarts |
court bouillon
|
* |
16 | each |
shrimp
jumbo |
* |
59 | ml |
lime juice
freshly squeezed |
|
3E+1 | ml |
ginger
chopped |
|
1 | bunch |
cilantro
chopped |
* |
2 | each |
scallions, spring or green onions
chopped |
|
5 | ml |
peppercorns
crushed, szechuan |
|
5 | ml |
chili powder
|
|
177 | ml |
vegetable oil
|
|
5 |
sesame oil
|
* | |
226.8 | g |
cellophane noodles
cooked |
* |
237 | ml |
red cabbage
shredded |
|
1 | each |
carrots
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 ½ 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.