Text 21619, 73 rader
Skriven 2007-10-21 23:15:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Shrimpola
=====================
 -=> On 10-21-07  22:04,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Shrimpola <=-

 ->   Chinese farms, and lately we are noticing that the stores are stocking
 ->   wild caught Gulf shrimp.    Haven't had any, but that sounds better to
 ->   me.
 ->
 HN> Sounds way better to me as well! I wonder if they were USA'n shrimps
 HN> or caught off Mexico and Central America where wages are lots lower.

 Good question.  I'll have to read the label carefully next time I see
 them.   What I recall is that they said "Wild caught Gulf shrimp".  As
 you observe, that does not imply USA.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT AND SOUR SHRIMP SOUP (THAI)
 Categories: Thai, Soup
      Yield: 6 servings
 
      1 lb Medium shrimp
      2    Sticks fresh lemongrass; OR
      2 tb -Dried lemongrass
      4    Kaffir lime leaves
           - (fresh or dried) -OR-
      1 tb -Finely grated lemon zest
  1 1/2 qt Chicken stock
      1 tb Fish sauce or salt to taste
      3 tb Fresh lime juice or to taste
      1 ts Thai chili paste
           -(nam prik pow) OR see NOTE
     15 oz Canned straw mushrooms; -OR-
     12 md -Fresh mushrooms
      3    Fresh hot green chilies
      3 tb Cilantro
 
  NOTE: The following mixture may be substituted for 1 teaspoon Thai
  chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil
  
  Wash, peel, de-vein shrimp.  Save shells.  Wash shrimp again, drain,
  pat dry, cover and refrigerate.  If using fresh lemongrass, cut each
  stick into three 2 inch pieces--starting from rounded bottom end.
  Discard straw-like top.  Lightly crush the 6 pieces.
  
  In a pan, combine lemongrass, lime leaves, stock, and shrimp shells.
  Bring to boil.  Lower heat and simmer gently for 20 minutes.  Strain
  stock, then add fish sauce, lime juice, and chili paste.  Adjust fish
  sauce and lime juice to taste.  *Add more chili paste for more heat.
  
  Drain straw mushrooms and add to stock.  (If using fresh mushrooms,
  quarter them and drop in lightly salted boiling water.  Boil 1 minute.
  Drain and add to stock.) **The soup can be prepared to this point
  several hours ahead of time and stored in the refrigerator.**
  
  Prepare garnish shortly before serving.  Cut green chilies into fine
  rounds.  Wash and dry cilantro.  Just before serving, heat the soup,
  when it begins to boil, drop in peeled shrimp.  Cook on medium heat
  for 2 minutes or just until shrimp turn opaque.  Garnish with chilies
  and cilantro leaves.  Serve hot.
  
  Source: Madhur Jaffrey's _Far Eastern Cookery_
  
  From: sehender@reed.edu (Sarah Henderson)
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:17:18, 21 Oct 2007
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