Ingredients
16 chunks of fresh pineapple
2 lb raw shrimp, peeled and
1 deveined
24 fresh snowpeas, blanched
1/2 cup rice wine
2 tbsp sesame sauce
1 tbsp oil
1 tsp lime juice
1 salt and pepper to taste
Directions
1) Preheat the oven to 400 f.
2) Place pinapple, shrimp, pea pods, wine and sesame sauce in bowl;
marinade 15 minutes.
3) Alternate ingredients on skewers and place on ovenproof platter,
mix lime juice and oil and set aside.
4) cook skewers 8-10 minutes. Baste occasionally with oil mixture and
turn skewers over once. Season to taste.
5) Serve with steamed rice.
Servings: 4 servings
Chinese Shrimp Kababs 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 traced far back into the far past, in truth as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language describing 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 drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius created some documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, main meal and dessert, a very modern way of dining. Additionally, he informs us how the Roman chefs were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we find two interesting recipe books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the curry that we all know today, but instead descriptions of the types of meals prepared by the cooks of the upper classes. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new spices and herbs led to an explosion in publications on food, most of which are kept safe in academic collections. When we get to the 1900s, cookbooks are starting to become popular mostly due to better eduction, people having increased spare time and being a little richer. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chinese Shrimp Kababs recipe.
