Mustard-ginger shrimp canapes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cider vinegar |
| ¾ | cup | Vegetable oil |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Tabasco |
| 2 | teaspoons | English-style dry mustard |
| 4½ | teaspoon | Minced peeled fresh gingerroot |
| 2 | pounds | Medium shrimp; (about 50), shelled |
| ; and, if desired, | ||
| ; deveined | ||
| 1 | cup | Julienne strips of assorted red; yellow, and green |
| ; bell peppers | ||
| ¼ | cup | Finely chopped fresh coriander plus |
| ; sprigs for garnish | ||
| Dried hot red pepper flakes to taste | ||
| Pita pockets; cut into about 50 | ||
| ; wedges and toasted | ||
| ; lightly | ||
Directions
In a saucepan whisk together the vinegar, the oil, the sugar, the Worcestershire sauce, the Tabasco, the mustard, the gingerroot, and salt and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Add the shrimp and simmer them, stirring occasionally, for 3 to 5 minutes, or until they are cooked through.
Transfer the mixture to a heatproof bowl, add the bell peppers, tossing the mixture well, and chill the mixture, covered, for 2 hours. Drain the mixture, discarding the liquid, and stir in the chopped coriander, the red pepper flakes, and salt and pepper to taste. Arrange a shrimp and several pepper strips on each pita wedge and garnish the canapes with the coriander sprigs.
Makes about 50 hors d'oeuvres.
Gourmet June 1992
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Converted by MM_Buster v2.0l.