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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Cellophane noodles add a spendid touch, but it is really the shrimp recipe that kicks butt. Ingredients:
cellophane noodles |
cucumbers, peeled and seeded |
rice vinegar |
karo syrup |
raddish, julienned skin |
oil and salt. |
shrimp |
1 gallon water |
1 cup white wine vinegar |
5 scotch bonnet peppers crushed |
5 cloves of garlic, 3 onions sliced, 20 allspice berries, salt |
black and green peppercorns, 5 pounds(25 jumbo shrimp) |
Directions:
1. SHRIMP
2. Bring all ingrediants to a boil, except the shrimp
3. Simmer 10 minutes
4. Add shrimp and simmer until almost done. 3 to 12 minutes
5. Remove from the fire and cool down in the liquid. the
6. shrimp should be just done.
7. Remove from the liquid and peel and devien with a knife by
8. scrapping. Do not rinse.
9. CELLOPHANE NOODLES
10. Place noodles in boiling water, cook until dante.
11. Shock in ice water, slice cumbers into half moons
12. mix together with noodles and raddish and flavor with liquids
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