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Marinated Gulf Shrimp with Cellophane Noodles

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

15 min

Ready

2 hrs
Low 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
* Camera
¼ cup lime juice
freshly squeezed
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2 tablespoons ginger
chopped
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1 bunch cilantro
chopped
* Camera
2 each scallions, spring or green onions
chopped
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1 teaspoon peppercorns
crushed, szechuan
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1 teaspoon chili powder
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¾ cup vegetable oil
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5 sesame oil
* Camera
½ pound cellophane noodles
cooked
*
1 cup red cabbage
shredded
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1 each carrots
julienned, blanched
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Ingredients

Amount Measure Ingredient Features
2 quarts court bouillon
*
16 each shrimp
jumbo
* Camera
59 ml lime juice
freshly squeezed
Camera
3E+1 ml ginger
chopped
Camera
1 bunch cilantro
chopped
* Camera
2 each scallions, spring or green onions
chopped
Camera
5 ml peppercorns
crushed, szechuan
Camera
5 ml chili powder
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177 ml vegetable oil
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5 sesame oil
* Camera
226.8 g cellophane noodles
cooked
*
237 ml red cabbage
shredded
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1 each carrots
julienned, blanched
Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 38297% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 60% Vitamin C 29%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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