Custom Catering's

Snow Pea Blanketed Shrimp
Yield 25 Kabobs

Ingredients
1 LB 25-30 COUNT FRESH SHRIMP
1/2 LB CHINESE SNOW PEAS
1 PINT RICE WINE VINAIGRETTE (See Recipe)
1 TBSP ROASTED SESAME SEEDS

Method
Peel and devein shrimp, poach shrimp in a "lightly" seasoned seafood boil water. Drain shrimp, (use boiling water and shrimp shells to make a stock for other dishes). Refresh shrimp in an ice bath.

Snip snow pea ends and wash under cold water. Blanch snow peas in boiling water for about 60 seconds, refresh in an ice bath. Snow peas should be bright green and crisp, do not over cook snow peas.

Wrap shrimp with snow peas and secure with a toothpick. Place shrimp in a shallow tray and marinate skewered shrimp in vinaigrette a minimum of 24 hours in the refrigerator.

Plate Presentation
Garnish with roasted sesame seeds and arrange on a serving tray with toothpicks pointed upward.

Chef's Notes:
These are great hors d'oeuvres for a Chinese dinner party!
 

 to Home Cookin' Page or

Return to the , Table of Contents

Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.