Ingredients
2 tbsp vegetable oil
1/4 lb snow peas, stringed
2 stalks bok choy or napa cabb
1 lb large shrimp, peeled and dev
1/2 tsp salt
2 tbsp lemon juice
1/3 cup orange juice
1 tsp grated orange rind
1/2 tsp grated lemon rind
1 tsp cornstarch mixed with 1 t co
1 pinch black pepper
Directions
HEAT OIL OVER HIGH HEAT in a wok or large skillet. Add snow peas, bok
choy and shrimp. Stir-fry 3 minutes, or until shrimp are pink. Add
salt, pepper, lemon juice, orange juice, orange and lemon rinds, and
cook for 2 minutes, covered. Uncover the pan, add the cornstarch
mixture, and stir until slightly thickened. Serve immediately. Serves
4.
Servings: 4 servings
Citrus Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood; Shrimp
The History of Recipes
Written recipes as an idea can be observed way back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Much later, in Roman times a roman called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the early Romans were skilled in the use of many different herbs and spices, including a few you will know such as bay, fennel and asafoetida. Continuing our culinary historical journey, there were a couple of interesting cookery books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals enjoyed by the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, including basil and coriander. These new culinary innovations caused a surge in recipe books, some of which still exist in private collections. Over the succeeding few hundred years, the rich and powerful families of Europe tried to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications are increasing in popularity as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Citrus Shrimp recipe.
