| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Asian | Eastwest | 4 | servings |
INGREDIENTS
| 3/4 | c | Roasted peanuts |
| 4 | Serrano chiles | |
| 3 | Garlic cloves | |
| 1 | tb | Minced ginger |
| Juice of 3 limes | ||
| 2 | tb | Fish sauce; (3 Crab brand) |
| 1/2 | c | Peanut oil; (Lion and Globe brand) |
| 1/2 | tb | Salt |
| 1 | tb | Sugar |
| 2 | c | Thai basil leaves |
| 1 | c | Cilantro leaves |
| 1 | c | Mint leaves |
| Canola oil | ||
| 12 | lg | Shrimp; peeled, deveined, |
| Tail on | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Baby romaine head; cut chiffonade |
INSTRUCTIONS
In a food processor, puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total. Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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