Marinated Gulf Shrimp with Cellophane Noodles
| Yield: | 4 Servings |
| Categories: | Seafood, Pasta |
| 2 | qt | Court Bouillon |
| 16 | Jumbo gulf shrimp | |
| 1/4 | c | Lime juice, freshly squeezed |
| 2 | tb | Ginger, fresh, chopped |
| 1 | bn | Cilantro; chopped (reserve 4 sprigs for the garnish) |
| 2 | Green onions; chopped | |
| 1 | ts | Szechwan peppercorns crushed |
| 1 | ts | Salt (or to taste) |
| 1 | ts | Oriental Mixed Chile Powder |
| 3/4 | c | Salad oil |
| 5 | dr | Dark sesame oil |
| 1/2 | lb | Cellophane noodles; cooked |
| 1 | c | Red cabbage; finely shredded |
| 1 | Carrot; finely julienned & quickly blanched |
Advertisement