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
It is quite possible to trace the history of written cooking instructions far back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just very basic hieroglyphic recipes for preparing meals.
As our culinary historical trip moves to more modern times there were some interesting books which appeared in the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that time. When we get to the 1900s, cookery books are greatly in demand mostly as a result of increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Butterfly Shrimp With Snowpeas recipe.
