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TPOTW
MUSTARD-GINGER SHRIMP CANAPES
Makes about 50 hors d'oeuvres
1 cup cider vinegar
3/4 cup vegetable oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
2 teaspoons English-style dry mustard
4½ teaspoons minced peeled fresh gingerroot
2 pounds medium shrimp (about 50), shelled and, if desired, deveined
1 cup julienne strips of assorted red, yellow, and green bell peppers
1/4 cup 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 canapés with the coriander sprigs.