| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Chopped gingerroot |
| 1 |
ts |
Chopped cilantro |
| 1 |
|
Fresh jalepeno; chopped |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Soy sauce |
| 1/2 |
c |
Creamy peanut butter |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Dark sesame oil |
| 16 |
lg |
Shrimp; peeled and deveined |
|
|
(16 to 20) |
| 1 |
tb |
Vegetable oil |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
PEANUT SAUCE
GRILLED SHRIMP
For the peanut sauce, place gingerroot, cilantro and jalepeno in a food
processor and process until smooth, Add vinegar, soy sauce and peanut
butter and puree until smooth and creamy. Add curry powder and sesame oil.
Process until mixed well. Remove from processor and refrigerate until ready
to use.
For the shrimp, light coals or start grill. Place peeled shrimp in a bowl,
toss with oil, and season with salt and pepper. You may skewer them if you
like. When the grill is hot, place shrimp on grill and cook just until they
turn pink, 1 to 2 minutes on each side. Remove and place on a tray with the
peanut sauce in a small dish on the side.
Serves six.
Converted by MC_Buster.
Per serving: 316 Calories (kcal); 20g Total Fat; (56% calories from fat);
23g Protein; 12g Carbohydrate; 146mg Cholesterol; 4259mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”