Grilled Shrimp With Tomato-ginger Sauce

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian		4	Servings

INGREDIENTS

24		Shrimp, cleaned about 1
		lb.
1/2	c	Dry white wine
1		Onion, finely chopped
2	T	Fresh lemon juice
1	T	Olive oil
1	T	Olive oil
3		Scallions, chopped
6		Cloves garlic, minced
1	T	Fresh ginger, minced
2		Jalapeno peppers, seeded and
		chopped
1/4	t	Ground coriander
1/4	t	Ground cumin
1/4	t	Dry mustard, I didn't have
		any I used mustard seed
		toasted and ground with
		mortar and pestle
3		Ripe tomatoes, peeled
		seeded and chopped I had
		smallish Italian
		tomatoes
		so I used 5
1	t	Brown sugar
1	T	Red wine vinegar

INSTRUCTIONS

I prepared this recipe from a Time-Life cookbook.  It's part of a
series, I think called Healthy Cooking, volume Fish and Shellfish. It
was easy to prepare and very, very good. It's called Grilled;
directions are for Broiled. Go figure. It works either way.  In a bowl,
combine the onion, wine, lemon juice and oil.  Add the  shrimp and let
them marinate, refrigerated, for about an hour.  For the sauce: Heat
oil in large skillet over med heat. Add  scallions,. garlic, ginger and
jalapenos; cook for 2 minutes,  stirring constantly.  Stir in the
coriander, cumin and mustard and cook for one minute  more. Add the
tomatoes and cook them stirring constantly, for another  minute. Remove
from heat and stir in the brown sugar and vinegar.  Transfer to serving
bowl and cool.  Preheat the broiler. Thread the shrinp in interlocking
pairs onto four  skewers. Brush the shrimp with remaining marinade and
broil them  about 2 inches below the heat until they are opaque; about
3 minutes.  Serve the shrimp atop a bed of rice, with the sauce
alongside. I  served it with lime wedges and steamed broccoli. Posted
to FOODWINE  Digest 14 October 96  Date:    Tue, 15 Oct 1996 11:58:59
+0800  From:    Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU>

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