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shrimp dill lemon peppercorns bay leaf mushrooms tomatoes scallions Italian parsley garlic thin slices fresh ginger red wine vinegar sesame oil safflower oil dashes Chinese chili sauce
Viewed: 4 - Published at: 4 years agoIngredients
- 1 lb. large shrimp
- dill
- lemon
- peppercorns
- bay leaf
- 6 to 8 dried Chinese mushrooms
- 4 to 6 plum tomatoes or 3 to 4 medium tomatoes
- 1/2 c. chopped scallions
- 1/2 c. flat or Italian parsley (cilantro)
- 2 to 3 cloves garlic
- 2 thin slices fresh ginger (about 1 Tbsp. minced)
- 3 Tbsp. red wine vinegar
- 1 Tbsp. sesame oil (or to taste)
- 1 Tbsp. safflower oil
- 4 to 5 dashes Chinese chili sauce or any hot red pepper sauce
Method
- Boil shrimp with dill, lemon, peppercorns and bay leaf.
- Soak the mushrooms for 30 minutes; cut off stems and put in blender with tomatoes, scallions, parsley, garlic and ginger.
- Put mixture into a bowl with the vinegar, sesame oil and safflower oil.
- Add the chili sauce.
- Taste.
- You may want to add a little more ginger or sesame oil.
- (It looks like a coarse chop.)
- Peel and devein shrimp and toss with vegetable mixture.
- Or use mixture on grilled fish, swordfish particularly, at room temperature.
