Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |

reprint or license print story Print email this story to a friend E-Mail
Bookmark and Share

tool name

close
tool goes here

Tuesday, Jul. 15, 2008

Comments (0)

Pickled Pink Shrimp-in-a-Snap

The Food for Thought column on the cover of the Tri-City Herald's Food & Wine section July 16 celebrates the birth of the Daiquiri cocktail. It was invented by Jennings Stockton Cox, a mining engineer, in 1898 in Daiquiri, Cuba. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Pickled Pink Shrimp-in-a-Snap

32 very large shrimp (about 2 pounds), cooked in their shells

1 bunch fresh cilantro

1 cup Japanese pickled ginger, with juice (available in Asian markets)

Instructions

Buy shrimp already cooked. Wash and dry cilantro. Split shrimp down back, cutting almost all way through. Fill with small pieces of pickled ginger and cilantro leaves. Drain remaining ginger and place juice in small ramekin for dunking. Makes 32 shrimp.

From: Entertaining 1-2-3 by Rozanne Gold.



advertisements