| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Pasta-pd, Seafood-pd | 2 | Servings | |
INGREDIENTS
| 2 | T | Sesame oil |
| 2 | T | Lime juice |
| 1/2 | t | Minced fresh garlic |
| 1/2 | t | Minced ginger |
| 1 | Fresh jalapeno pepper | |
| seeded and minced | ||
| 1 | lb | Fresh shrimp, 8 to 12 ounces |
| net after peeling and | ||
| deveining | ||
| Salt | ||
| 8 | oz | Dried or fresh black ink |
| pasta | ||
| 2 | T | Vegetable oil |
| 1 | c | Thawed frozen petite peas |
| 2 | T | Cilantro leaves, roughly |
| chopped |
INSTRUCTIONS
In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes. While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on. When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry. Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6686 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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