Seafood: Pipita's Sprightley Shrimps

posted by Liz Thomas 05-25-101 1:00 AM

Pipita’s Spritley Shrimps

2 lb small fresh shrimps – not more than 2” long, preferably live
1 can of Sprite (or 7-Up)
1 oz butter
1 tbsp finely chopped ginger
1 small red chilli – seeded and shredded (optional)
Salt and pepper to taste

If your shrimps are alive, put them in the freezer for an hour or so. This way they simply go to sleep and don’t wake up, which is much more humane than plunging them into boiling water – and just as effective in obtaining that “absolutely fresh" seafood taste and texture. Clean the shrimps thoroughly but do not shell them.

Bring the Sprite to the boil in a pan, put the shrimps in in batches and boil rapidly till they just turn pink. Remove with a slotted spoon and keep aside. Note: It must be done in small batches because if you add too many at a time the Sprite cools down too much and the shrimp will have to be cooked longer and will get soggy,

Melt the butter in a wok and sizzle the ginger and chilli in it for a minute, then add the shrimps and toss rapidly till heated through. Sprinkle with salt and pepper and serve immediately. Eat with your fingers and provide bowls of tepid water with a slice of lemon in each for rinsing off the grease. Also nice is to provide damp, lightly scented towels. Soak in cold water and wring them out. Sprinkle with just a touch of 4711 Cologne, roll up Chinese restaurant style and chill.

First published “Celebration City – Macau – June 1998
Imagination Macau and Liz Thomas

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