Foods for the feast on the eve of the Chinese New Year are selected for their symbolic and positive energies. Dumplings for strong family life; and prawns (shrimp) for liveliness; a winter melon filled with soup of boiled pork to warm you physically and spiritually; and fresh vegetables stir-fried with almonds and mushrooms. Oh, the China of my childhood was entirely about food.
Here is a wonderful dish for those of us who can eat shellfish, and enjoy the sting of fresh hot peppers! This recipe is dedicated to those who live near to fresh supplies, like Florida or the Bahamas!
Large or jumbo fresh shrimp, heads removed, 3 - 5 pounds
Hot pepper, one whole Scotch Bonnet or West Indian, cut in pieces, seeds removed
Ginger, large piece sliced in strips
Garlic, 4-5 cloves, crushed
Cooking oil, one-third cup
Butter, two ounces or half stick
Salt to taste
Clean the shrimp by removing the heads only. (The heads can be washed, rinsed thoroughly then seasoned with slight salt and pepper, then deep fried to crunchy crispness, drained on absorbent paper - eat with a beastly cold beer or white wine on the side, spitting out the indigestible bits!) Leaving the tails on may make the shrimp a little more challenging to eat formally, but wonderful for retaining the juiciness and plumpness of the shrimp. Make sure they are well drained. You may squeeze half a lime or lemon over.
This is best made with a fresh whole hot pepper.
In a large deep pot, heat oil and butter at Medium. When the butter has melted, add pepper, ginger and garlic and quarter teaspoon of salt. The pepper aroma will fill the air and make you sneeze, clearing out the sinuses! Don't let the seasonings burn - reduce the heat if you think the pot is too hot. Add the shrimp all at once, stir well, cover and allow to steam for 5 to 10 minutes. Stir again to make sure that all the shrimp are evenly cooked. Remove from heat and serve at once. Fluffy white rice and stir fried vegetables are great accompaniments. Eat the shrimp with your fingers. Have lots of paper napkins at hand.
Here is a wonderful dish for those of us who can eat shellfish, and enjoy the sting of fresh hot peppers! This recipe is dedicated to those who live near to fresh supplies, like Florida or the Bahamas!
Large or jumbo fresh shrimp, heads removed, 3 - 5 pounds
Hot pepper, one whole Scotch Bonnet or West Indian, cut in pieces, seeds removed
Ginger, large piece sliced in strips
Garlic, 4-5 cloves, crushed
Cooking oil, one-third cup
Butter, two ounces or half stick
Salt to taste
Clean the shrimp by removing the heads only. (The heads can be washed, rinsed thoroughly then seasoned with slight salt and pepper, then deep fried to crunchy crispness, drained on absorbent paper - eat with a beastly cold beer or white wine on the side, spitting out the indigestible bits!) Leaving the tails on may make the shrimp a little more challenging to eat formally, but wonderful for retaining the juiciness and plumpness of the shrimp. Make sure they are well drained. You may squeeze half a lime or lemon over.
This is best made with a fresh whole hot pepper.
In a large deep pot, heat oil and butter at Medium. When the butter has melted, add pepper, ginger and garlic and quarter teaspoon of salt. The pepper aroma will fill the air and make you sneeze, clearing out the sinuses! Don't let the seasonings burn - reduce the heat if you think the pot is too hot. Add the shrimp all at once, stir well, cover and allow to steam for 5 to 10 minutes. Stir again to make sure that all the shrimp are evenly cooked. Remove from heat and serve at once. Fluffy white rice and stir fried vegetables are great accompaniments. Eat the shrimp with your fingers. Have lots of paper napkins at hand.
This sounds yummy and super tasty...but obviously you have no photo,....as you can't handle shrimp,.. ..you know some shrimp make me itch and break out and others don't,....so maybe it depends on where they come from,...like the type of water....you should try one occassionally to see the reaction,..and take note of where they come from.
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