*  Exported from  MasterCook  Buster  *

                               Party Shrimp

Recipe By     : Beat That! Cookbook by Ann Hodgman, 1995
Serving Size  : 20   Preparation Time :
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Brine Solution:
   5      lb            Shrimp -- large or jumbo,
                        - unpeeled
   3      c             Kosher salt
   3      c             Water -- boiling
   6      c             Water -- cold
                        Poaching Water:
  10      c             Water
   2                    Lemons -- cut into chunks
   1      lg            Onion -- cut into chunks
   2                    Bay leaves
   1      tb            Black peppercorns
   1      tb            Asian sesame oil
                        Sauce:
   1 1/2  c             Canned tomato puree
   1      tb            Light brown sugar
   1      cl            Garlic -- crushed
     1/4  c             Fresh lime juice
   1      ts            Lime rind -- grated
     1/4  ts            Cayenne -- or to taste
   1      tb            Corn starch
   1      tb            Water
   3      tb            Fresh cilantro -- minced
                        Salt -- to taste

Brine Solution:

Peel the shrimp and devein them, if you care about the vein. In a
large nonreactive pot, add the salt to the boiling water. Stir until
you've dissolved as much salt as possible; then add the cold water
and stir until you've dissolved all the salt. If it's a very hot day,
part of the cold water may be replaced with ice cubes. Put the shrimp
into the water and let stand for 45 minutes--no longer! Drain and
rinse well under cold running water.

Poaching Water:

Rinse out the pot. Place the poaching ingredients in the pot. Bring
the liquid to a boil and boil it hard for 5 minutes. Stir in the
shrimp and lower the heat so the shrimp are just simmering gently.
Cook the shrimp for 3 to 5 minutes, or until they are pink and
curled. Drain them again, dry them with paper towels if need be, and
put them into the fridge to get nice and cold.

Sauce:

In a medium nonreactive saucepan, stir together the tomato puree,
brown sugar, garlic, lime juice, rind, and cayenne. Bring these
ingredients to a boil over medium heat, stirring frequently. Dissolve
the corn starch in the water. When they're boiling, stir in the
corn starch & water mixture. Stirring constantly, cook the sauce
until it has thickened slightly. It will thicken more once it has
cooled. Take the sauce off the heat and cool it completely. Stir in
the cilantro. Cover and chill the sauce until you're ready for it.

Typed by: K. Hudson Lipin, Sep 4, 1998


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