| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Appetizers, Chile peppe, Dips, Grilling, Shrimp |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil, may be doubled |
| 1/4 |
c |
Fresh orange juice |
| 2 |
T |
Habernero sauce, and/or |
| 2 |
T |
Garlic pepper hot sauce, or |
|
|
to taste |
| 1 |
lb |
Medium shrimp, peeled and |
|
|
deveined about 24-28 ct |
|
|
per lb |
| 1 |
|
Sprig fresh rosemary |
|
|
optional |
| 2 |
t |
Grated gingerroot, fresh |
|
|
peeled |
| 2 |
T |
Rice vinegar |
| 1 1/2 |
c |
Mango chunks, from 3 ripe |
|
|
mangos |
| 3 |
T |
Habernero pepper sauce, or |
|
|
less to taste |
| 2 |
|
Cloves garlic, chopped |
| 1 1/2 |
T |
Olive oil, may be doubled |
| 1/4 |
c |
Fresh orange juice |
INSTRUCTIONS
WHISK together the liquid ingredients in a glass bowl. Add the shrimp
to this marinade, toss to mix well. Cover, refrigerate for 2 hour.
Divide the shrimp into 4 portions and thread them onto skewers. Heat
the grill. optional: toss a fresh sprig of rosemary on the "coals."
Brush shrimp with marinade and grill for about 2 to 3 minutes per
side, turning often. SAUCE: Combine grated ginger and rice vinegar in
glass bowl. Set aside. Puree mangos in blender until smooth; add a
little of the orange juice if needed to puree the mangos. Then add the
remaining ingredients and blend until smooth. Serve at room
temperature as a garnish or dipping sauce for the shrimp. Refrigerate
leftover sauce and use soon (1 to 2 days). PER SERVING: 272 cals,
13.9 fat (46.2%). HOT! KITCHEN NOTES: Tested with 2 Tbs Taste of Thai
Garlic Chili Pepper Sauce plus 1 teaspoon Pepper Plant with Habaneros
(from Atascadero, CA). Gas Grill. Original recipe used a total of 4
Tbs. Tabasco's Sauces: Habanero Hot Pepper, and Garlic Pepper Blend;
twice as much oil. Serve with: hot cooked rice with lemon peel and
cilantro; spinach and scallion stirfry; cooling sweat and sour
cucumber slices. Recipe by: Chile Pepper Mag's Fiery Fish (10-97) /
patH Posted to MC-Recipe Digest V1 #972 by KitPATh
<phannema@wizard.ucr.edu> on Dec 27, 1997
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