1/2 lb medium-size raw shrimp
1 tbsp minced fresh ginger
4 whole green onions, finely chopped
1 tbsp dry sherry
1 tsp salt
1 tsp szechwan peppercorns
1 1/2 cup water (more or less)
Directions
Wash unshelled shrimp, then place in a small pan. Add ginger, onion,
sherry, salt and peppercorns. Barely cover with water. Bring to
simmer, then cover and cook just until shrimp turn pink (about 3 to 4
minutes). Chill shrimp in stock, then shell and devein. Return to
stock, cover and chill. Drain stock before serving.
Servings: 3 servings
Cold Spiced Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
We are able to read the history of meal recipes way back into the far past, in fact as far back as the Egypt of the Pharoahs, and possibly even further. However, generally, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of ancient 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 those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and dessert, a very modern way of dining. Additionally, he tells us how the Romans were skilled in the use of many herbs, including a few that are still present in modern kitchens such as thyme, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices such as parsley and basil. These new foods and spices was responsible for a surge in recipe publications, the majority of which are now in academic collections. During the next few centuries, the upper-class families of Europe strove to offer the most extravagent banquests, and consequentially chefs and their recipe collections could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording popular recipes of the day. By the advent of the 20th century, cooking books are greatly in demand as a result of better eduction, more spare time and having more money to spend. |
We hope you enjoy this Cold Spiced Shrimp recipe.
