"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cold Spiced Shrimp Recipe

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This recipe for Cold Spiced Shrimp, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Monday, September 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb large shrimp
1 T. minced fresh ginger
4 whole green onions, finely chopped
1 T. dry sherry
1 tsp. salt
1 tsp. whole black peppercorns
About 1 1/4 c. water

Directions:
Directions:
Wash unshelled shrimp and place in a small sauce pan. Add ginger, onion, sherry ,salt and peppercorns. Barely cover with water. Bring to simmering, then cover and simmer just until shrimp turn pink (about 3-4 minutes). Chill shrimp in stock, then shell and devein. Return to stock, cover and chill. Drain stock before serving.

Number Of Servings:
Number Of Servings:
3-6 servings
Personal Notes:
Personal Notes:
This is very tastey and different from the steamed shrimp we're used to.

 

 

 

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