Marinated Gulf Shrimp With Cellophane Noodles

Recipe Ingredients

2		Court bouillon
16		Jumbo gulf shrimp
1/4 cup	59ml	Lime juice - freshly squeezed
2 tablespoons	30ml	Ginger - fresh, chopped
1		Cilantro - chopped
		(reserve 4 sprigs - for the garnish)
2		Green onions - chopped
1 teaspoon	5ml	Szechwan peppercorns - crushed
1 teaspoon	5ml	Salt - (or to taste)
1 teaspoon	5ml	Oriental mixed chile powder
3/4 cup	177ml	Salad oil
5		Dark sesame oil
1/2 lb	227g / 8oz	Cellophane noodles - cooked
1 cup	237ml	Red cabbage - finely shredded
1		Carrot - finely julienne and
		Q quickly blanched

Recipe Instructions

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.

Source:
Born to Grill, Jamison and Jamison

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