Shrimp And Snow Peas Recipe
Are you looking for a great Shrimp And Snow Peas recipe? The key ingredient here is Seafood. This Shrimp And Snow Peas when served as an Appetizer will bring happiness in your dining room. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
2 tablespoons peanut oil
1 pound raw shrimp, about 18, peeled and deveined
1 cup Sherry Vinaigrette
18 snow peas, about 1/2 pound
Salt, to taste
Directions
Heat half the peanut oil in a small skillet.
Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm.
Do not overcook.
Lift cooked shrimp from skillet with a slotted spoon and transfer them to a small deep bowl just large enough to hold them.
Repeat with remaining shrimp.
Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand for 1 hour.
Meanwhile, trim snow peas and drop them into a kettle of salted boiling water.
Let them cook for about 2 minutes; the water need not even return to the boil.
Drain immediately and plunge them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
When snow peas are completely cool, drain them and pat dry.
Split them along their seams, leaving the halves joined at one end.
Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp.
Skewer into place with a cocktail pick and arrange on a platter.
Cover the platter and refrigerate until serving time.
Drizzle some of the remaining vinaigrette over shrimp
Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm.
Do not overcook.
Lift cooked shrimp from skillet with a slotted spoon and transfer them to a small deep bowl just large enough to hold them.
Repeat with remaining shrimp.
Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand for 1 hour.
Meanwhile, trim snow peas and drop them into a kettle of salted boiling water.
Let them cook for about 2 minutes; the water need not even return to the boil.
Drain immediately and plunge them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
When snow peas are completely cool, drain them and pat dry.
Split them along their seams, leaving the halves joined at one end.
Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp.
Skewer into place with a cocktail pick and arrange on a platter.
Cover the platter and refrigerate until serving time.
Drizzle some of the remaining vinaigrette over shrimp
