Recipe - Chili Shrimp Dip

Karen Mintzias
1 pound Raw medium shrimp
Salt
One half Sweet red pepper
8 Chives
2 tablespoon Unsalted roasted peanuts

SAUCE
2 tablespoon Fish sauce
2 tablespoon Lime juice
2 tablespoon Water
2 teaspoon Sugar
1 teaspoon Chinese chili sauce
2 Garlic cloves
finely minced
2 tablespoon 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.

LASTMINUTE 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: 1556701330

Typed for you by Karen Mintzias.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini