Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 lb Raw medium shrimp
Salt
1/2 Sweet red pepper
8 Chives
2 tb Unsalted roasted peanuts

—————————SAUCE—————————
2 tb Fish sauce
2 tb Lime juice
2 tb Water
2 ts Sugar
1 ts Chinese chili sauce
2 Garlic cloves
– finely minced
2 tb Chopped fresh basil

ADVANCE PREPARATION: Shell the shrimp, then devein by
cutting along the top of the curve, starting at the
tail and making a progressively deeper cut so the
knife nearly cuts through the shrimp at the thick end.
Rinse out the vein. Bring a large amount of lightly
salted water to a rapid boil and add the shrimp. Cook
until shrimp are done, between 1 and 2 minutes. To
test, cut a shrimp in half; it should be white in the
center. Transfer the shrimp immediately to a bowl of
ice water to cool. When chilled, drain and
refrigerate until ready to use.

Mince and place in separate containers the red pepper
and chives. Finely chop the peanuts in a food
processor and set aside. Combine the sauce
ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the
sauce. Put in a decorative bowl and place the bowl in
crushed ice. Sprinkle the shrimp with the red pepper,
chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix – by Hugh Carpenter and Teri Sandison
ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

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