posted by Mimi Hiller 06-29-100 2:50 PM
friend Cyndi posted this to my appetizer list
Fire and Ice Shrimp
1 1/2 lb. raw shrimp (size 30-35 per lb.), unpeeled
1 tsp. crushed red chili pepper, or to taste
1/2 cup rice vinegar
1 Tbl. peeled and coarsely chopped fresh ginger
3 cloves garlic
2 tsp. sugar
1 tsp. salt
1 small onion, thinly sliced
2 green onions, thinly sliced
Soak crushed pepper in vinegar for 30 minutes. Meanwhile, bring 3 qt. water to a boil in a large pot. Add shrimp and cook 3-4 minutes or until they turn color. Do not overcook. Cooking time will vary, depending on whether or not the shrimp are frozen. Drain shrimp in a colander and rinse with cold water to cool. Peel.
In a blender or food processor container, combine chilies-vinegar mix with ginger, garlic, sugar and salt. Blend until smooth. Pour sauce in saucepan and heat until boiling.
Place shrimp and onions in a stainless steel or glass bowl and pour hot sauce over them. Mix well. Cover and chill for at least 24 hrs. Serve with toothpicks as appetizer.
Serves 10 for appetizers (of 4 very enthusiastic eaters!)
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