Shrimp in Snow Peas Makes 20 20 uncooked large shrimp, peeled, deveined 1 tablespoon minced fresh ginger 2 teaspoons vegetable oil 1 large garlic clove, pressed 1/2 teaspoon Chinese five-spice powder 20 large snow peas, stringed 1 teaspoon oriental sesame oil 1/2 teaspoon sesame seeds, toasted 2 tablespoons soy sauce 20 toothpicks 1. Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; toss to blend. Cover and refrigerate at least 1 hour and up to 4 hours. 2. Bring medium pot of salted water to boil. Add snow peas; cook just until crisp-tender, about 45 seconds. Drain. Rinse with cold water. Drain; pat dry. Transfer to bowl. Drizzle sesame oil and sesame seeds over; toss to coat. Set aside. 3. Heat large nonstick skillet over medium-high heat. Add shrimp mixture and saute 3 minutes. Add soy sauce; stir until shrimp are just opaque in center and liquid evaporates, about 1 minute. Transfer to plate and cool completely. 4. Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with a toothpick. (Can be prepared 6 hours ahead. Cover and refrigerate.) Serve slightly chilled or at room temperature. |