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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Dairy Entreé, 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>

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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


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