*  Exported from  MasterCook  Buster  *
 
                                PARTY SHRIMP
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 20   Preparation Time :
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *** BRINE SOLUTION ***
    5      pounds        shrimp -- large or jumbo,
                         -- unpeeled
    3      cups          kosher salt
    3      cups          boiling water
    6      cups          cold water
                         *** POACHING WATER ***
   10      cups          water
    2                    lemons -- cut into chunks
    1      large         onion -- cut into chunks
    2                    bay leaves
    1      tablespoon    black peppercorns -- whole
    1      tablespoon    Asian sesame oil
                         *** SAUCE ***
    1 1/2  cups          canned tomato puree
    1      tablespoon    light brown sugar
    1      clove         garlic -- (large), crushed
      1/4  cup           fresh lime juice
    1      teaspoon      grated lime rind
      1/4  teaspoon      cayenne -- or to taste
    1      tablespoon    cornstarch
    1      tablespoon    water
    3      tablespoons   fresh cilantro -- minced
                         salt -- to taste
 
 BRINE SOLUTION: Peel the shrimp and deveinthem, if you care about the vein.
 In a large nonreactive pot, add the salt to the boiling water.  Stir until
 you've dissolved as much salt as possible; then add the cold water and stir
 until you've dissolved ALL the salt.  If it’s a very hot day, part of the cold
 water may be replaced with ice cubes.  Put the shrimp into the water and let
 stand for 45 minutes -- NO LONGER! Drain and rinse well under cold running
 water.
 
 POACHING WATER: Rinse out the pot.  Place the poaching ingredients in the pot.
 Bring the liquid to a boil and boil it hard for 5 minutes.  Stir in the shrimp
 and lower the heat so the shrimp are just si8mmering gently.  Cook the shrimp
 for 3 to 5 minutes, or until they are pink and curled.  Drain them again, dry
 them with paper towels if need be, and put them into the fridge to get nice
 and cold.
 
 THE SAUCE: In a medium nonreactive saucepan, stir together the tomato puree,
 brown sugar, garlic, lime juice and rind and cayenne.  Bring these ingredients
 to a boil over medium heat, stirring frequently.  Dissolve the cornstarch in
 the water.  When they're boiling, stir in the cornstarch-water mixture.
 Stirring constantly, cook the sauce until it has thickened slightly.  (It will
 thicken more once it has cooled.) Take the sauce off the heat and cool it
 completely.  Stir in the cilantro.  Cover and chill the sauce until you're
 ready for it.
 
 Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, pages 28-29.
 
 Typos by K. Hudson Lipin, 09/04/98
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