| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Appetizers, Chile peppe, Grilling, Shrimp, Dips |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil; may be doubled |
| 1/4 |
c |
Fresh orange juice |
| 2 |
tb |
Habernero sauce; and/or |
| 2 |
tb |
Garlic pepper hot sauce; or to taste |
| 1 |
lb |
Medium shrimp; peeled and deveined (about 24-28 ct per lb) |
| 1 |
|
Sprig fresh rosemary; optional |
| 2 |
ts |
Grated gingerroot; fresh, peeled |
| 2 |
tb |
Rice vinegar |
| 1 1/2 |
c |
Mango chunks; (from 3 ripe mangos) |
| 3 |
tb |
Habernero pepper sauce; or less to taste |
| 2 |
lg |
Cloves garlic; chopped |
| 1 1/2 |
tb |
Olive oil; may be doubled |
| 1/4 |
c |
Fresh orange juice |
INSTRUCTIONS
MANGO-GINGER SAUCE
WHISK together the liquid ingredients in a glass bowl. Add the shrimp to
this marinade, toss to mix well. Cover, refrigerate for 2 hour. Divide the
shrimp into 4 portions and thread them onto skewers. Heat the grill.
optional: toss a fresh sprig of rosemary on the "coals." Brush shrimp with
marinade and grill for about 2 to 3 minutes per side, turning often.
SAUCE: Combine grated ginger and rice vinegar in glass bowl. Set aside.
Puree mangos in blender until smooth; add a little of the orange juice if
needed to puree the mangos. Then add the remaining ingredients and blend
until smooth. Serve at room temperature as a garnish or dipping sauce for
the shrimp. Refrigerate leftover sauce and use soon (1 to 2 days).
PER SERVING: 272 cals, 13.9 fat (46.2%). H*O*T!
KITCHEN NOTES: *Tested with 2 Tbs Taste of Thai Garlic Chili Pepper Sauce
plus 1 teaspoon Pepper Plant with Habaneros (from Atascadero, CA). *Gas
Grill. *Original recipe used a total of 4 Tbs. Tabasco's Sauces: Habanero
Hot Pepper, and Garlic Pepper Blend; twice as much oil. *Serve with: hot
cooked rice with lemon peel and cilantro; spinach and scallion stirfry;
cooling sweat and sour cucumber slices.
Recipe by: Chile Pepper Mag's Fiery Fish (10-97) / patH
Posted to MC-Recipe Digest V1 #972 by KitPATh <phannema@wizard.ucr.edu> on
Dec 27, 1997
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