[CH] Re: evil shrimp
Andy (quark@erols.com)
Sun, 17 Dec 2000 11:19:44 -0500
Hi Mark,
Thanks for the recipe!
I like the ingredients -- but would not thought of the wasabi.
(Makes sense - cause cocktail sauce contains horseradish.)
I'll certainly give it a try over the holidays! (sub-evil level)
To send to the list simply mail to:
chileheads List <chile-heads@GlobalGarden.com>
You might need to be on the list to email to it, see
http://chileheads.netimages.com/list.html
Would you like for me to email the recipe to the list on your behalf?
By-the-way, you might like to visit my chile website:
http://www.abarnhart.com/chile
Happy Holidays,
Andy
quark@erols.com
MrCapsicum@aol.com wrote:
>
> Hi Andy....
>
> I don't really know how to send to the CH list so I thought I would send
> to you directly. This was a shrimp appetiazer I made last year for a
> Chrismas party. I thought it was really hot and most others thought it was
> pretty unbearable, but I did eat it anyway. So, here it is. Let me know
> what you think.
>
> Fireworks Shrimp
>
> 2 1/2 t. olive oil
> 1/3 c. jalapeno peppers, not seeded and small dice
> 1 small white onion, small dice
> 1 ea. red, green & yellow bell peppers,seeded and small dice
> 1 1/2 lbs. roma tomatoes, seeded and small dice
> 2 t. chili oil
> 2 1/2 t. cayenne pepper
> 1 1/4 T. Louisiana hot sauce
> 1/2 c. tomato paste
> 2 T. ginger, freshly grated
> 2 oz. prepared wasabi
> 1 lb. shrimp, large (21-26 count)
>
> Peel and devein shrimp. Steam or boil shrimp till just done and shrimp
> turnes pink. Drain & place in bowl of ice water to stop cooking process and
> chill. Combine all other ingredients in a bowl. Taste and add salt if
> needed. Toss chilled and drained shrimp in this sauce and refrigerate 2 - 4
> hours before serving. Serve as an appetizer with garlic toasts or on a bed
> of greens. Serves 8.
>
> Enjoy ! Mark