Name: Shrimp-Stuffed Angled Loofah with Tart Sauce
Yield: Serves 6 as a first course
Ingredients: 1 tablespoon thin-sliced ginger; 3 scallions (green onions), white and green parts sliced and separated; 1 cup peeled, sliced water chestnuts (fresh or canned); Optional: minced cilantro leaves and thin-sliced scallion greens; 1½ teaspoons grated ginger; 1 tablespoon cornstarch; 1 egg; About 1½ tablespoons sugar; About 1 tablespoon mild vinegar; ⅓ cup lime juice; ½ cup tomato puree (seeded, strained tomatoes); 1 teaspoon grated lime zest; ½ pound shelled shrimp; 3 tablespoons dry or medium-dry sherry; 4 comparatively straight loofahs (1½ to 2 inches in diameter and about 1 foot long); 1¼ teaspoons kosher salt; 2 teaspoons butter; ¼ cup dry or medium-dry sherry; ⅓ cup water; ¼ teaspoon white pepper

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Lightweight and elegant, this pretty pink and green presentation makes a fine starter for a multicourse meal. Since chances are good that you’ll be in an Asian market for the loofah, pick up fresh water chestnuts there as well.

Ingredients

1 tablespoon thin-sliced ginger
3 scallions (green onions), white and green parts sliced and separated
1¼

Method

Combine sliced ginger, white part of scallions, salt, sherry, cornstarch, egg, pepper, zest, and half the shrimp in food processor. Whirl to a fine puree. Scrape into a bowl.
Place water chestnuts and scallion greens in processor; chop fine. Add remaining shrimp and pulse to a coarse texture. Add to bowl and blend thoroughly. Chill. (Can be prepared a day ahead

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