"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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Spicy Shrimp bowl Recipe

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This recipe for Spicy Shrimp bowl, by , is from Eileen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Eileen Kelly
Category:
Category:
Ingredients:  
Ingredients:  
1 pound tail on peeled and deveined shrimp
1½ cups water
1 cup chicken broth
1 (8-ounce) bottle clam juice
2 (¼ inch thick) slices peeled ginger
1 tsp olive oil
¾ cup thinly sliced red pepper
¼ cup thinly sliced onion
1 garlic clove, minced
½ cup snap peas
2 tsp chili garlic sauce or ½ tsp crushed red pepper
¼ tsp salt
3 ounces uncooked rice sticks
2 Tble fresh cilantro leaves
lime wedges
Directions:
Directions:
Remove shrimp tails; set aside. Combine shrimp tails, water, broth, clam juice, and ginger in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through sieve into a bowl; discard solids.

Heat olive oil in medium saucepan over medium high heat. Add red pepper, onion and garlic; sauté 3 minutes. Add reserved broth; bring to simmer. Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done. Ladle 1¼ cups soup into each of 4 bowls; top each serving with 1½ teaspoons cilantro. Serve with lime wedges.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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