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Marinated Gulf Shrimp With Cellophane Noodles

Marinated Gulf Shrimp With Cellophane Noodles comes together with Court Bouillon, Lime Juice Freshly Squeezed, Bn Cilantro, T Szechwan Peppercorns, and T Salt. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 qt
• 1/4 cup
• 1
• 1
• 1
• 3/4 cup
• 1/2 lb
• 1
• 16
• 2 tbsp
• 1
• 5
• 1 cup

Method (preview)

1. 1

   In a large saucepot place the court bouillon.

2. 2

   Bring it to a boil over high heat.

3. 3

   Add the shrimp and poach them for 2 minutes.

4. 4

   Remove the shrimp and place them in the refrigerator so that they chill.

5. 5

   Peel and devein the shrimp.

6. 6

   Leave the tails on.

7. 7

   In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed

8. 8

   Strain the marinade into another bowl.

9. 9

   Add the shrimp and let them sit for 1/2 hour.

10. 10

    In each of 4 individual serving bowls pour the marinade.

11. 11

    Place the noodles on top.

12. 12

    Add the red cabbage and the carrots.

13. 13

    Place 4 shrimp on top, with the tails pointing to the center of the bowl.