1/4 lb fresh or frozen medium-
1 sized shrimp
1/3 lb fresh snowpeas
8 large fresh or canned water
1 chestnuts
1/2 cup unpeeled straw mushrooms
2 tsp fresh ginger, slivered
1 large clove garlic, minced
2 green onions
3 tbsp peanut oil
1/2 cup chicken stock
2 tsp thin soy sauce
1 tsp dry sherry
1/2 tsp salt
1 pinch sugar
1 cornstarch paste
Directions
Preparation: Soak snowpeas in cold water for 2 hours to make crisp.
Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms.
Break off ends of snowpeas. Peel & rinse water chestnuts. Shell
shrimp, keeping tail intact. Deeply slit shrimp around upper curve
(don't cut through), deveining, & spreading shrimp almost flat. Cut
freen onion on the bias in 2" lengths. Slice water chestnuts thinly
crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar.
Stir-frying: Swirl peanut oil into very hot wok. When oil begins to
smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds;
add garlic & ginger; stir-fry another 30 seconds. Add snowpeas &
water chestnuts; stir-fry briskly for 1 minute. Add stock mixture;
bring to boil; keep tossing until snowpeas are bright green. Push
ingredients out of liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir briefly. Serve
immediately. HINT: snowpeas should be slightly undercooked when
served.
Servings: 4 servings
Butterfly Shrimp With Snowpeas Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Seafood; Shrimp
The History of Recipes
We are able to read the history of `recipes` way back into ancient history, in fact as far back as early Egypt, and maybe further still. Having said that, generally, these early cookbooks were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also describes how the cooks of his times were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as basil, mint and dill. Moving our culinary historical trip onwards, there were a couple of interesting books which were published in the 14th Century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are unconnected to the curry that we all know today, but instead accounts of the types of meals cooked for the rich people of those days. In the 15th century, people returning from the crusades brought us many foods and herbs from the East, including coriander, parsley, and basil. These new spices and herbs caused an eruption in manuscripts on cooking, the majority of which are kept safe in private libraries. When we get to the 1900s, cookery books are in great demand, mostly as a result of increased literacy, people having more leisure time and a general increase in wealth. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Butterfly Shrimp With Snowpeas recipe.
