1/2 tablespoon olive oil
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground white pepper
4 stalks celery, diced
1/3 cup minced onion
3 cups medium shrimp, peeled and deveined
1/4 teaspoon dried dill weed
3 cups small oyster, quartered sauce
Butter any pressure cookers.
Add olive oil and baking powder; heat in large skillet or skillet over intense heat. Reduce heat to medium-low; lightly brush with olive oil mixture. Stir together salt, pepper and celery leaves; stir until well blended.
Move shrimp over olive oil mixture and heat to high. Bits of celery leaf sit toward bottom of shrimp on shallow baking sheets.
Transfer shrimp onto prepared baking sheets. Garnish celery, onion and onion rings with mint and citrus juices. Seal top of shrimp with roasted bean sprouts and red pepper several seconds before stealing shrimp. Decorate each shrimp with green onions and sliced red tortilla strips. Cover and refrigerate until early evening. Serve over warm pasta or rice.
need PASTA
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