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Simply shrimp, sauce, lettuce. It's a cool appetizer.

Simply shrimp, sauce, lettuce. It's a cool appetizer

Two special steps make these shrimp exceptional. First, they are steeped Chinese-style in hot water; this gentle heat firms them without risk of overcooking. Then the shells are sauteed with oil and herbs to draw out their flavor. This oil becomes the marinade for the cool shrimp appetizer.

Use a small fork to pluck shrimp from the marinade, then tuck shrimp inside a tender lettuce leaf or on top of a cracker.

Spiced Shrimp Appetizer

1 quart water

1 pound medium-size shrimp in the shell (about 50)

1/2 cup salad oil

4 large cloves garlic, minced or pressed Herb seasonings (directions follow)

1/4 cup lemon juice

1 tablespoon Dijon mustard Small butter lettuce leaves

In a 4- to 5-quart pan, bring water to a boil on high heat. Add shrimp, cover, and remove from heat. Let stand until shrimp are opaque in center, 6 to 8 minutes. Drain, cool, shell, and devein. Put shells in pan; put shrimp in a bowl.

To shells, add oil, garlic, and herbs. Stir over medium heat to flavor the oil, about 10 minutes. Pour sauce through a wire strainer onto shrimp. Add lemon juice and mustard and mix well. Cover and chill at least 2 hours or overnight.

Place a shrimp on a lettuce leaf to eat. Makes 8 to 12 appetizer servings.

Herb seasonings. Combine 1 tablespoon mixed pickling spices, 1 teaspoon each dry basil, dry oregano leaves, and dry tarragon, 1/2 teaspoon pepper, and 1/4 teaspoon crushed dried hot red chilies.

Photo: Cool appetizer on a lettuce leaf, steeped shrimp was marinated in sauce flavored by shells
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
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