---------- Recipe via Meal-Master (tm) v8.02
 
      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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