Subject: Chinese Salt and Pepper Shrimp
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 12 2001 - 02:25:55 EST
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F O O D F U N N Y
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Here's a true food funny from reader Sharon Potter who apparently
don't care for "active" protein:
A mother and her two young boys were visiting a new friend who was
busy making pizza for everyone. When it was served her oldest son
about five years old took one look and said there are bugs on the
pizza. The mother was mortified and replied that it was just spice
without really checking out the situation. To which he replied "Spice
don't walk." A careful inspection revealed it was bugs and they were
in the spices she had sprinkled on the top after it was removed from
the oven. It was a toss up who was more embarrassed the mother or the
friend. They all had sandwiches in the end.
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T O D A Y ' S R E C I P E
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With the holidays looming, I though everyone might appreciate a few
new appetizers to help get the festivities going.
Salt and Pepper Shrimp is one of the items I frequently order in
Chinese restaurants, and this simplified version makes a wonderful
finger food for cocktail parties.
Chinese Salt and Pepper Shrimp
1 1/2 lbs (675 g) large shrimp, peeled and deveined
2 tsp (10 ml) salt
2 tsp (10 ml) garlic powder
1 tsp (5 ml) freshly ground pepper
2 Tbs (30 ml) cornstarch (cornflour)
3 Tbs (45 ml) vegetable oil
Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing
to combine well. Marinate refrigerated for 1 to 2 hours. Toss with
the cornstarch. Heat the oil in a large skillet over high heat and
fry the shrimp in small batches until done, about 2 minutes per side.
Drain on paper towels and serve immediately. Serves 6 to 8.
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