| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shrimp, Favorite, Lisa |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Ginger root; grated |
| 2 |
tb |
Triple Sec |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Chile-infused oil |
| 1 |
ts |
Soy sauce |
|
|
Ground chili peppers; to taste |
| 3/4 |
lb |
Shrimp; shelled |
INSTRUCTIONS
Mix all ingredients and marinate shrimp for at least one hour. Remove
shrimp from marinade and heat marinade to a boil in a skillet. Add the
shrimp to the boiling marinade and cook through; remove the shrimp. Boil
the marinade until reduced and syrupy, add shrimp to heat through. Serve
shrimp with marinade over jasmati rice.
Per serving: 265 Calories; 5g Fat (21% calories from fat); 35g Protein; 9g
Carbohydrate; 259mg Cholesterol; 391mg Sodium
Recipe by: Lisa
Posted to CHILE-HEADS DIGEST V4 #137 by shade <liveoak@polaris.net> on Sep
27, 1997
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