We recently took a weekend trip back to Chicagoland and met up with some friends that used to live in our old neighborhood. After catching up on everyone’s lives, we started talking about the holidays and our plans for celebrating. Our New Year’s plans were up in the air at the time, as were theirs. When we lived in the same neighborhood as these friends, we were part of a group of 5 families that got together every month or so for a parents night out. A different couple hosted each time and everyone brought an appetizer to share while we played games. It was a lot of fun. Our New Year’s Eve tradition with this group was quite the special event. On that night, we did a progressive dinner with all the members of the 5 families, 24 of us in all. Each course was at a different house. I always wanted to make either an appetizer or a dessert. Small bites of delicious food or a sweet finale is my style. This appetizer would have been the perfect start to one of those celebrations!
Fire & Ice Shrimp
Fire & Ice Shrimp (adapted from familycircle.com) Makes 12 servings
Prep time: 40 minutes Chill time: overnight Cook time: 4 minutes
Ingredients:
- 1 teaspoon red pepper flakes
- 1/2 cup rice vinegar
- 1 1/2 pounds medium or large raw shrimp, with the tails on
- 1 tablespoon ginger root, chopped
- 3 cloves garlic, peeled
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 small onion, thinly sliced
- 2 scallions, thinly sliced
Directions:
In a small bowl, soak the red pepper flakes in the vinegar for 30 minutes.
Meanwhile, bring 3 quarts of water to a boil. Add the shrimp and simmer for 3 to 4 minutes (longer if shrimp was still frozen), until they just turn pink. Do not overcook!
Don’t take a shortcut & use pre-cooked shrimp. It will turn out rubbery.
Drain the shrimp in a colander and rinse them with cold water to cool. You can leave the shrimp whole with the tails on for serving or remove the tails, cut them in half lengthwise and serve with toothpicks.
Cold water stops the cooking action.
Place the vinegar-pepper liquid, ginger, garlic, sugar and salt into the cup of a wand blender. Blend until smooth. Pour the mixture into in small saucepan and bring it to a simmer.
All the prep work is done.
Place the shrimp, onions and scallions in a glass bowl. Add the hot sauce and stir to combine.
The sauce is ready to marinate the shrimp.
Cover the shrimp and chill overnight. Serve cold as an appetizer.
A New Year’s appetizer!
Happy New Year! ~Linda
Fire & Ice Shrimp (adapted from familycircle.com) Makes 12 servings
Prep time: 40 minutes Chill time: overnight Cook time: 4 minutes
Ingredients
- 1 teaspoon red pepper flakes
- 1/2 cup rice vinegar
- 1 1/2 pounds medium or large raw shrimp, unpeeled
- 1 tablespoon ginger root, chopped
- 3 cloves garlic, peeled
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 small onion, thinly sliced
- 2 scallions, thinly sliced
Directions:
In a small bowl, soak the red pepper flakes in the vinegar for 30 minutes.
Meanwhile, bring 3 quarts of water to a boil. Add the shrimp and simmer for 3 to 4 minutes (longer if shrimp was still frozen), until they just turn pink. Do not overcook!
Drain the shrimp in a colander and rinse them with cold water to cool. You can leave the shrimp whole with the tails on for serving or remove the tails, cut them in half lengthwise and serve with toothpicks.
Place the vinegar-pepper liquid, ginger, garlic, sugar and salt into the cup of a wand blender. Blend until smooth. Pour the mixture into in small saucepan and bring it to a simmer.
Place the shrimp, onions and scallions in a glass bowl. Add the hot sauce and stir to combine. Cover the shrimp and chill overnight. Serve cold as an appetizer.