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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes