Marinated Gulf Shrimp with Cellophane Noodles

Name: Marinated Gulf Shrimp with Cellophane Noodles
Total time: P2H
Yield: 4
Cuisine: Fusion
Ingredients: court bouillon; shrimp; lime juice; ginger; cilantro; scallions, spring or green onions; peppercorns; chili powder; vegetable oil; sesame oil; cellophane noodles; red cabbage; carrots

Submitted by kcandbob

YIELD

4 servings

PREP

25 min

COOK

15 min

READY

2 hrs

Ingredients

QUARTS COURT BOUILLON *

EACH SHRIMP
jumbo *

CUP LIME JUICE
freshly squeezed

TABLESPOONS GINGER
chopped

BUNCH CILANTRO
chopped *

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped

TEASPOON PEPPERCORNS
crushed, szechuan

TEASPOON CHILI POWDER

CUP VEGETABLE OIL

SESAME OIL *

POUND CELLOPHANE NOODLES
cooked *

CUP RED CABBAGE
shredded

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.