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Ingredientes
- 2 quart Court Bouillon
- 16 x Jumbo gulf shrimp
- 1/4 c. Lime juice, freshly squeezed
- 2 Tbsp. Ginger, fresh, minced
- 1 bn Cilantro, minced (reserve 4 sprigs for the garnish)
- 2 x Green onions, minced
- 1 tsp Szechwan peppercorns crushed
- 1 tsp Salt (or possibly to taste)
- 1 tsp Oriental Mixed Chile Pwdr
- 3/4 c. Salad oil
- 5 dsh Dark sesame oil
- 1/2 lb Cellophane noodles, cooked
- 1 c. Red cabbage, finely shredded
- 1 x Carrot, finely julienned & quickly blanched
Direcciones
- In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add in the shrimp and poach them for 2 min. Remove the shrimp and place them in the refrigerator so which 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 Pwdr, salad oil, and sesame oil. Let the mix sit for 24 hrs.
- Strain the marinade into another bowl. Add in 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 in the red cabbage and the carrots. Place 4 shrimp on top, with the tails pointing to the center of the bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 588 | |
| Calories from Fat 372 | 63% |
| Total Fat 42.05g | 53% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 605mg | 25% |
| Potassium 132mg | 4% |
| Total Carbs 53.49g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.69g | 1% |
| Protein 0.71g | 1% |
