Shrimp With Spicy Peanut Sauce

I do believe that we slander Christ when we think that we are to draw the people by something else but the preaching of Christ crucified. We know that the greatest crowd in London has been held together these thirty years by nothing but the preaching of Christ crucified. Where is our music? Where is our oratory? Where is anything of attractive architecture, or beauty of ritual? “A bare service,” they call it. Yes, but Christ makes up for all the deficiencies.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		EntreÃ©, Seafood	8	Servings

INGREDIENTS

2	T	Fresh ginger root, finely
		chopped
2		Garlic cloves, chopped
1/3	c	Red wine vinegar
1/3	c	Creamy peanut butter
2	t	Hot red pepper flakes
1/2	c	Soy sauce
3	c	Water, 3-4
1		Lemon, sliced
1 1/2	lb	Large shrimp
1/2	c	Soy sauce

INSTRUCTIONS

In a blender or food processor, combine the ginger, garlic, vinegar,
peanut butter, red pepper flakes, and soy sauce. Process until well
blended and chill. The sauce can be made and refrigerated up to 2  days
in advance. In a large saucepan, bring the water to the boil  with the
lemon slices and soy sauce. Drop in the shrimp, reduce the  heat to a
simmer, and cook 2 to 3 minutes, or until they turn pink.  Drain, peel,
and devein the shrimp. Chill them until ready to serve.  The cooked
shrimp can be refrigerated up to 2 to 3 days. To serve,  arrange the
shrimp on a platter with a bowl of the sauce and  toothpicks. Yield:
6-8 servings  [patH mcRecipe] Recipe By     : Nathalie Dupree Cooks
(1996) TVFN  Posted to MC-Recipe Digest V1 #243  Date: Sat, 12 Oct 1996
20:19:43 -0700 (PDT)  From: patH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 158 Calories From Fat: 59 Total Fat: 6.9g Cholesterol: 107.2mg Sodium: 1674.2mg Potassium: 343mg Carbohydrates: 7.7g Fiber: 2g Sugar: 1.3g Protein: 17g