Ingredients
1 karen mintzias
1 lb raw medium shrimp
1 salt
1/2 sweet red pepper
8 chives
2 tbsp unsalted roasted peanuts
SAUCE
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp water
2 tsp sugar
1 tsp chinese chili sauce
2 garlic cloves finely minced
2 tbsp chopped fresh basil
Directions
ADVANCE PREPARATION: Shell the shrimp, then devein by cutting along
the top of the curve, starting at the tail and making a progressively
deeper cut so the knife nearly cuts through the shrimp at the thick
end. Rinse out the vein. Bring a large amount of lightly salted
water to a rapid boil and add the shrimp. Cook until shrimp are
done, between 1 and 2 minutes. To test, cut a shrimp in half; it
should be white in the center. Transfer the shrimp immediately to a
bowl of ice water to cool. When chilled, drain and refrigerate until
ready to use.
Mince and place in separate containers the red pepper and chives.
Finely chop the peanuts in a food processor and set aside. Combine
the sauce ingredients and mix well.
LAST-MINUTE PREPARATION: Toss the shrimp with the sauce. Put in a
decorative bowl and place the bowl in crushed ice. Sprinkle the
shrimp with the red pepper, chives and peanuts. Serve at once.
Serves: 4 to 8 as an appetizer or 4 as a first course.
Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN:
1-55670-133-0
Typed for you by Karen Mintzias.
Servings: 4 servings
Chili Shrimp With Basil Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Seafood; Shrimp
The History of Recipes
It is possible to trace the history of written recipes way back into history, at least as far into history as the Egyptians, and quite possibly further than that. Having said that, sadly, these ancient recipes were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of tablets in ancient Sumerian which describe the baking 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 blissful. Later, there are two interesting recipe books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books have no connection with the curry that appears on menues today, but rather accounts of the types of food on the menus of the rich people of that time. For the decades that followed, the powerful families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe publications were starting to become popular mostly as a result of more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Chili Shrimp With Basil recipe.
