Title: Mustard-Ginger Shrimp Canapes
Categories: June 1992
Yield: 1 servings

1 c Cider vinegar
3/4 c Vegetable oil
2 tb Sugar
1 tb Worcestershire sauce
1 ts Tabasco
2 ts English-style dry mustard
4 1/2 ts Minced peeled fresh
-gingerroot
2 lb Medium shrimp; (about 50),
-shelled
; and, if desired,
; deveined
1 c Julienne strips of assorted
-red; yellow, and green
; bell peppers
1/4 c Finely chopped fresh
-coriander plus
; sprigs for garnish
Dried hot red pepper flakes
-to taste
Pita pockets; cut into about
-50
; wedges and toasted
; lightly

In a saucepan whisk together the vinegar, the oil, the sugar, the
Worcestershire sauce, the Tabasco, the mustard, the gingerroot, and salt
and pepper to taste, bring the mixture to a boil, and simmer it, stirring
occasionally, for 5 minutes. Add the shrimp and simmer them, stirring
occasionally, for 3 to 5 minutes, or until they are cooked through.
Transfer the mixture to a heatproof bowl, add the bell peppers, tossing the
mixture well, and chill the mixture, covered, for 2 hours. Drain the
mixture, discarding the liquid, and stir in the chopped coriander, the red
pepper flakes, and salt and pepper to taste. Arrange a shrimp and several
pepper strips on each pita wedge and garnish the canapes with the coriander
sprigs.

Makes about 50 hors d'oeuvres.

Gourmet June 1992

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