| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Shrimp, Favorite, Lisa | 2 | Servings | ||
INGREDIENTS
| 1 1/2 | tb | Ginger root; grated |
| 2 | tb | Triple Sec |
| 2 | tb | Orange juice |
| 1 | ts | Sesame oil |
| 1 | ts | Chile-infused oil |
| 1 | ts | Soy sauce |
| Ground chili peppers; to taste | ||
| 3/4 | lb | Shrimp; shelled |
INSTRUCTIONS
Mix all ingredients and marinate shrimp for at least one hour. Remove shrimp from marinade and heat marinade to a boil in a skillet. Add the shrimp to the boiling marinade and cook through; remove the shrimp. Boil the marinade until reduced and syrupy, add shrimp to heat through. Serve shrimp with marinade over jasmati rice. Per serving: 265 Calories; 5g Fat (21% calories from fat); 35g Protein; 9g Carbohydrate; 259mg Cholesterol; 391mg Sodium Recipe by: Lisa Posted to CHILE-HEADS DIGEST V4 #137 by shade <liveoak@polaris.net> on Sep 27, 1997
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