Recipe By : Ann Hodgman, "Beat That! Cookbook"
Serving Size : 20 Preparation Time :
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*** BRINE SOLUTION ***
5 pounds shrimp -- large or jumbo,
-- unpeeled
3 cups kosher salt
3 cups boiling water
6 cups cold water
*** POACHING WATER ***
10 cups water
2 lemons -- cut into chunks
1 large onion -- cut into chunks
2 bay leaves
1 tablespoon black peppercorns -- whole
1 tablespoon Asian sesame oil
*** SAUCE ***
1 1/2 cups canned tomato puree
1 tablespoon light brown sugar
1 clove garlic -- (large), crushed
1/4 cup fresh lime juice
1 teaspoon grated lime rind
1/4 teaspoon cayenne -- or to taste
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons fresh cilantro -- minced
salt -- to taste
BRINE SOLUTION: Peel the shrimp and deveinthem, if you care about the vein.
In a large nonreactive pot, add the salt to the boiling water. Stir until
you've dissolved as much salt as possible; then add the cold water and stir
until you've dissolved ALL the salt. If it's a very hot day, part of the cold
water may be replaced with ice cubes. Put the shrimp into the water and let
stand for 45 minutes -- NO LONGER! Drain and rinse well under cold running
water.
POACHING WATER: Rinse out the pot. Place the poaching ingredients in the pot.
Bring the liquid to a boil and boil it hard for 5 minutes. Stir in the shrimp
and lower the heat so the shrimp are just si8mmering gently. Cook the shrimp
for 3 to 5 minutes, or until they are pink and curled. Drain them again, dry
them with paper towels if need be, and put them into the fridge to get nice
and cold.
THE SAUCE: In a medium nonreactive saucepan, stir together the tomato puree,
brown sugar, garlic, lime juice and rind and cayenne. Bring these ingredients
to a boil over medium heat, stirring frequently. Dissolve the cornstarch in
the water. When they're boiling, stir in the cornstarch-water mixture.
Stirring constantly, cook the sauce until it has thickened slightly. (It will
thicken more once it has cooled.) Take the sauce off the heat and cool it
completely. Stir in the cilantro. Cover and chill the sauce until you're
ready for it.
Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
ISBN 1-881527-92-1, pages 28-29.
