Marinated gulf shrimp with cellophane noodles

4 servings

Ingredients

QuantityIngredient
2quartsCourt Bouillon
16Jumbo gulf shrimp
¼cupLime juice, freshly squeezed
2tablespoonsGinger, fresh, chopped
1bunchCilantro; chopped (reserve 4 sprigs for the garnish)
2Green onions; chopped
1teaspoonSzechwan peppercorns crushed
1teaspoonSalt (or to taste)
1teaspoonOriental Mixed Chile Powder
¾cupSalad oil
5dropsDark sesame oil
½poundsCellophane noodles; cooked
1cupRed cabbage; finely shredded
1Carrot; finely julienned & quickly blanched

Directions

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 ½ 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.