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Appetizers - Seafood Fire And Ice Shrimp Post by :netgen Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1924

Click below to download : Appetizers - Seafood Fire And Ice Shrimp (Format : PDF)

Appetizers - Seafood Fire And Ice Shrimp

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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Appetizers - Seafood Langostino With Garlic Mayonnaise Appetizers - Seafood Langostino With Garlic Mayonnaise

Appetizers - Seafood Langostino With Garlic Mayonnaise
3 cups Cooked chopped langostino 1 cup Mayonnaise 1 Clove garlic; crushed Refrigerate langastino or shrimp until well chilled. Combine mayonnaise with garlic in small bowl. Place bowl in center of serving plate. To serve, arrange langastino around bowl of garlic mayonnaise. Serve with toothpicks for dipping.

Appetizers - Seafood Dad' Steamed Shrimp Appetizers - Seafood Dad' Steamed Shrimp

Appetizers - Seafood Dad' Steamed Shrimp
3/4 cup white vinegar1/2 cup water1-1/2 teaspoons salt1-1/2 teaspoons celery seed1 tablespoon dry mustard2 tablespoons Old Bay seafood seasoning1/4 teaspoon ground black pepper5 pounds large shrimp, shells onCocktail sauce (recipe below)Place first seven ingredients into a pot which is large enough to hold shrimp and bring to boil.Stir in half of shrimp. Cook, stirring constantly, just until all shrimp have turned pink.Remove quickly with slotted spoon to platter. Repeat with remaining shrimp.Serve with cocktail sauce. Eat hot or cold or any temperature in between.Cocktail Sauce1 cup ketchup1 cup chili sauce2 teaspoons lemon juice2 teaspoons sugarHorseradish, to tasteCombine all ingredients. Serve