Shrimp and Cabbage Salad Oriental
Recipe provided by: Recipe AmericaRecipe Number: 7
Original recipe yield: 4
Prep Time: 0 min
Cook Time: 0 min
Ingredients:
1/2 lb. large
headless
raw shrimp
1/2 small head cabbage
shredde into very narrow slivers
3 Tbsp water
2 1/2 Tbsp white vinegar
1 1/2 Tbsp ginger juice
1 Tbsp ginger
minced
or 1/4 tsp ground ginger
1 Tbsp parsley
minced
1/4 tsp salt
1/4 tsp sugar
Directions:
Shell, devein and clean shrimp. Drain. In a 2-quart saucepan filled half full of water, bring water to a rolling boil. Add shrimp to boiling water; watch carefully and when shrimp has turned pink (usually takes about 2 minutes) quickly remove the shrimp from the boiling water, drain and immediately plunge the shrimp into cold water to stop the cooking process (note: if shrimp is Rock Shrimp - has black and gray stripes with a very hard outer shell - it will cook in about 20 seconds, so watch carefully and remove as soon as it turns). Remove shrimp from cold water after 1 minute, drain, place on plate and set aside. Mound shredded cabbage in center of serving plate and attractively arrange shrimp on top. Cover and chill. Place balance of ingredients in a small bowl to make dressing. Thoroughly mix. When ready to serve, pour dressing over shrimp.