1 lb medium shrimp
2 tbsp minced garlic
3 tbsp soy sauce
1/2 tbsp black pepper
2 spring onions, chopped
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 hard peel snow peas
Directions
1. Boil shrimp in hot water for approximately 8 minutes.
2. Rinse in cold water. Shell and de-vein.
3. In a heat proof bowl, add shrimp, soy sauce, and garlic. Then all
remaining ingredients and top with black pepper.
4. Place bowl in steamer and cook for approximately 25 minutes.
Servings: 2 servings
Chinese Shrimp Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Seafood; Shrimp
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius describes how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and dill. Moving our culinary historical trip onwards, there were two books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is popular today, but rather accounts of the types of meals on the tables of the rich people of those days. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted an increase in cookery books, many of which are now in private cookery archives. When we get to the 1900s, cookery books are starting to become popular as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Chinese Shrimp recipe.
