Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Thai Shrimp Salad
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

This particular recipe came from one of the Newsletters.

Ingredients

2 lb. headless shrimp with shells (about 40 medium shrimp)
1/4 C. finely chopped parsley
1 C. melted butter
4 cloves garlic, chopped
1 C. melted butter
4 cloves garlic
1 C. extra virgin olive oil
8 peppercorns
1 tsp. salt
6 dried chile japones (Japanese peppers)

Method
  • Rinse the shrimp in cold water and pat them dry with a towel. Combine the parsley, melted butter, and garlic. Set aside.
  • Heat the olive oil in a skillet on high. When the oil spits back with water drops (in other words when it pops), it's ready.
  • Sauté the peppercorns, salt, and japones in the skillet for 1 minute.
  • Add the shrimp, and sauté for 2 1/2 to 3 minutes. Add the buttery mixture, and continue to cook for 1 more minute.

Serve on a warm serving platter with some good crusty bread. Have a stack of napkins nearby, and start shelling and dipping the shrimp in the butter sauce.

Serves 6 - 8

 

Email Linda if you have a question - click here

 
EMAIL US