Added vegetables make a meal out of an appetizer


August 17, 1994|By Rita Calvert | Rita Calvert,Special to The Sun

In search of ideas for simple fare that would work inside or out, I found dozens of innovative ideas in Park Kerr's new book, "Burning Desires," a cookbook of Salsa, Smoke and Sizzle (William Morrow, $15). In his newest Tex-Mex border food companion, Mr. Kerr writes that every zesty morsel in his recipes is kissed by fire, touched by fragrant smoke or blessed by the heat of chilies, i.e. grilled, smoked or heated by spices. Particularly intriguing, was his Hot Lips Spiced Shrimp, which is fast and fiery.

This recipe is listed in the appetizer category, but why stop there? Taking a bit of liberty, I added some vegetables, such as small wheels of corn on the cob and broccoli florets; thereby turning it into a full meal. Along with the large shrimp, these vegetables poach for only a few minutes in the zesty broth. For sopping up any leftover juices, add a loaf of crisp bread to the menu.

If your palate leans toward low flames rather than a blaze, you can temper the spicy broth by reducing the chilies and garlic by half. The tossing mixture can also be tamed by reducing the horseradish to 1 teaspoon and the Tabasco to a few drops.

For the final cool down, offer lime sherbet for dessert and watch the steam rise.

Items you should have as staples are: garlic, yellow mustard seeds, bay leaves, horseradish, Worcestershire sauce, hot pepper sauce, olive oil, lemons, salt

Your 10-item-or-less shopping list: large shrimp, corn on the cob, broccoli florets, amber beer, one loaf crusty country bread, lime sherbet

Hot Lips Spiced Shrimp with Vegetables

Serves 6

2 quarts water

1 (12 ounce) bottle amber beer

10 small dried red chilies

8 whole unpeeled garlic cloves

1 tablespoon yellow mustard seeds

4 bay leaves

1/4 cup commercial horseradish

2 tablespoons Worcestershire sauce

2 tablespoons hot pepper sauce, such as Tabasco

2 tablespoons olive oil

1 1/2 pounds large shrimp (about 30), peeled and deveined

3 ears corn, husked and cut into 1-inch thick rounds

1 pound trimmed broccoli florets

1 large lemon, thinly sliced

1 tablespoon salt

In a large saucepan, combine the water, beer, chilies, garlic, mustard seeds and bay leaves. Set over medium heat and bring to a brisk simmer. Partially cover and cook for 10 minutes

Meanwhile, in a small bowl, whisk together horseradish, Worcestershire and hot pepper sauces. Whisk in olive oil. Reserve

Add shrimp, corn rounds, broccoli, lemon slices and salt to beer mixture and cook, stirring once or twice until shrimp are pink and broccoli is tender when pierced with a fork. The shrimp and corn should take about three minutes. The broccoli may take a few minutes more.

Remove the shrimp and corn first and place in a large bowl. When the broccoli is tender, transfer the contents to a strainer and reserve all the spices. Add the broccoli and spices to the large bowl. Add the horseradish mixture and toss. Serve at once.

Per serving: calories, 445; protein, 31 g; fat, 20 g; sodium, 3,670 mgs; carbohydrates, 31 g.


Hot Lips Spiced Shrimp

with Corn Rounds

Broccoli, Country Bread

Lime Sherbet

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