| 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.
A Message from our Provider:
“God makes it, we mess it”