*  Exported from  MasterCook  *
 
               MARINATED GULF SHRIMP WITH CELLOPHANE NOODLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       qt           Court Bouillon
      1/4   c            Lime juice, freshly squeezed
    1       bn           Cilantro -- chopped
                         -
    1       t            Szechwan peppercorns
    1       t            Salt (or to taste)
      3/4   c            Salad oil
      1/2   lb           Cellophane noodles -- cooked
    1                    Carrot -- finely julienned &
   16                    Jumbo gulf shrimp
    2       tb           Ginger, fresh, chopped
                         - (reserve 4 sprigs
                         ped -- ¥
                         - crushed
    1       t            Oriental Mixed Chile Powder
    5       dr           Dark sesame oil
    1       c            Red cabbage -- finely shredded
                         -   quickly blanched
 
   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
   1/2 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.
  
 
 
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