Conference turris::cooks

3082.0. "Cold Shrimp Hors d'oeuvre" by ASDG::HARRIS (Brian Harris) Fri Jun 14 1991 12:38

    
    I made this for a party recently, and it was a great success:
    
    Cold Mexican Shrimp with Green Pumpkinseed Dipping Sauce
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    
    Shrimp:
    
    	2 lbs medium-large shrimp; shell-on
    	1 lime, halved
    	1/2 teaspoon whole black peppercorns
    	1/2 teaspoon whole allspice berries
    	3 bay leaves
    	1 quart warter
    
    1. 	Combine water & spices in a medium saucepan.  Squeeze the limes into
       	the pan and add the sqeezed rinds.  Cover and simmer over medium-low
    	heat fro 10 minutes.
    
    2. 	Raise the ehat to high, add the shrimp, recover and let the liquid
    	return to a full boil.  Immediately remove the pan from the heat,
    	hold the lid slightly askew and drain off the liquid into a bowl.
    	Re-cover tightly and set aside for 15 minutes; then rinse the
    	shrimp under cold water to stop the cooking.  Reserve 1-1/2 cups 
    	shrimp cooking liquid; discard remainder.
    
    3. 	Peel and devein the shrimp, and refrigerate.
    
    
    Sauce:
    
    	1 cup hulled raw pumpkin seeds
    	1-1/2 Tablespoons fresh coriander (cilantro) leaves
    	3 fresh hot green chiles
    	1/4 cup chopped opnion
    	1 Tablespoon unsalted butter
    	2/3 cup sour cream
    
    1.	In a heavy ungreased skillet, toast the pumpkin seeds lightly,
    	stirring constantly, until they begin to swell and start to pop
    	about in the pan -- do not let them brown.
    
    2.  In a blender, combine the reserved shrimp broth, coriander, chiles,
    	and onion; add the toasted pumpkin seeds and blend until the
     	mixture is smooth.  
    
    3. 	Melt the butter in in the skillet.  Add the blended mixture and cook
    	over very low heat for about 10 minutes, stirring constantly and
    	scraping the bottom of the pan.  Stir in the sour cream, pour sauce
    	into a bowl, and refrigerate.
    
    
    Serving:
    
    1.  Transfer sauce to a small bowl and place in the center of a 
    	serving platter.
    
    2.  Arrange peeled shrimp around the sauce; garnish with greenery.
    
    		

    Here's another cold shrimp appetizer that I have when friends come
    over:
    
    Sesame Shrimp and Snowpea Kebabs with Fresh Ginger Sauce
    
    Shrimp:
    30 large snowpeas, trimmed and strings removed
    30 large shrimp (about l lb) deveined and shelled
    2 T Oriental sesame oil
    1/4 t salt (optional)
    
    Sauce:
    
    1 c mayo
    2 T Oriental rice vinega
    2 T oriental sesame oil
    1 piece fresh gingeroot, 1", pared and chopped
    1/4 c chopped fresh coriander
    1/4 t salt (again, optional)
    
    Cook shelled and deveined shrimp as you prefer to cook them 
    (I boil in spiced up beer for 1 minute).  Blanch snow peas (boiling
    water for about 1 minute) and drain.  In a large bowl, toss shrimp and
    snowpeas with the sesame oil and salt.
    
    Combine mayo, rice vinegar, sesame oil, ginger, coriander and salt in
    the bowl of a food processor or blender and whirl until smooth.  Place
    the sauce in a serving bowl.
    
    Wrap each shrimp with a snow pea and secure with a 6" skewer.  Arrange
    skewers around the sauce.  Enjoy!  Makes 30 appetizers.
    
    he 
    minute or until pink).