| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
4 |
Servings |
INGREDIENTS
| 24 |
lg |
Shrimp, cleaned (about 1 lb.) |
| 1/2 |
c |
Dry white wine |
| 1 |
sm |
Onion, finely chopped |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Olive oil |
| 3 |
|
Scallions, chopped |
| 6 |
|
Cloves garlic, minced |
| 1 |
tb |
Fresh ginger, minced |
| 2 |
|
Jalapeno peppers, seeded and chopped |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
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 |
ts |
Brown sugar |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
TOMATO GINGER SAUCE
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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