Sampan shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shell-on Shrimp; uncooked |
| ½ | pounds | Mushrooms; white or brown |
| 3 | tablespoons | Butter; or more if needed |
| 1 | teaspoon | Garlic clove; minced |
| 1 | teaspoon | Fresh ginger; minced |
| 2 | teaspoons | Chives; chopped |
| 1 | teaspoon | Lemon juice |
| 6 | Fried noodle rafts; see directions | |
| ½ | cup | Roasted red pepper; peeled; seeded and chopped |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Rice vinegar |
| 1 | small | Garlic clove; crushed OR 1/4 tsp garlic powder |
| ½ | teaspoon | Fresh ginger; minced OR 1/4 tsp ground ginger |
| 1 | dash | Cayenne |
Directions
ROASTED PEPPER SAUCE
Peel and devein shrimp, retaining tails, if desired. Set aside. Clean mushrooms, removing stems. Cut mushroom caps into strips. Saute shrimp in 2 Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each, minced garlic and ginger to pan. cook and Stir a minute; add mushrooms and saute lightly, adding butter as needed. Return shrimp to pan; sprinkle with chives and lemon juice. Keep warm.
Roasted Pepper Sauce: Combine red pepper, soy sauce, rice vinegar, crushed garlic, ½ tsp minced ginger and cayenne in a small food processor or blender; process until smooth. Makes ½ cup.
* Fried Noodle Rafts: Cook 2 to 3 ounces curly Oriental noodles in boiling salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and drain thoroughly. Drop mounds of noodles (about ¼ cup) into hot oil (360 degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight container to retain crispness.
To Serve: Position noodle raft on serving plate; spoon mushrooms and shrimp atop. Spoon a trail of sauce around raft.
*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA.
Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
1998-Apr Hanneman/Buster
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998