Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Pipita's Sprightley Shrimps
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Pipita's Sprightley Shrimps Post by :steve1188 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1066

Click below to download : Fishandseafood - Shrimp - Pipita's Sprightley Shrimps (Format : PDF)

Fishandseafood - Shrimp - Pipita's Sprightley 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
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp Planet Hollywood Thai Shrimp Pasta Fishandseafood - Shrimp Planet Hollywood Thai Shrimp Pasta

Fishandseafood - Shrimp Planet Hollywood Thai Shrimp Pasta
Thai Sauce:2 tablespoons ketchup 3/4 teaspoon rice vinegar 1 1/2 teaspoons sesame oil 1/2 teaspoon chili oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 1/2 teaspoons hoisin sauce 1/2 garlic -- fresh chopped 1/2 teaspoon ginger root -- freshly chopped 1/8 cup lemon juice 1/2 teaspoon Chinese mustard powder 2 tablespoons soy sauce 1 1/2 teaspoons water 1/2 teaspoon crushed red pepper 1/4 cup sweet chili sauce 1/2 teaspoon peanut butter Pasta:1 teaspoon butter -- approx. 1 teaspoon chopped garlic 16 jumbo shrimp -- peeled and deveined 1 cup celery -- julienne 1 cup carrots -- julienne 1 cup
PREVIOUS BOOKS

Fishandseafood - Shrimp -  Pickled Shrimp And Vidalia Onion Fishandseafood - Shrimp - Pickled Shrimp And Vidalia Onion

Fishandseafood - Shrimp -  Pickled Shrimp And Vidalia Onion
Pickled Shrimp and Vidalia Onion 1 tablespoon vegetable oil 1 tablespoon pickling spices 2 bay leaves, whole 1 1/2 cups Vidalia onion, peeled and cut into 1/2 inch dice. 1pound large shrimp, peeled and deveined 1/4 cup apple cider vinegar 1 teaspoon spicy chili sauce, any brand 2 teaspoons kosher salt 1 teaspoon fresh thyme, minced 3 fresh tomatoes, diced, core discarded In a large skillet over high heat, warm the oil. Add spices and bay leaves, stir for 1 minute. Add the onion and saute until onion is translucent, about 1 minute. Stir in the shrimp and saute until just
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT