| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Indo |
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
tb |
Onion — fine chop |
| 2 |
lg |
Clove |
| 1 |
ts |
Fresh ginger root — |
|
|
Chopped |
| 1/2 |
ts |
Cayenne |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Cumin — ground |
| 2 |
tb |
Light soy sauce |
| 3 |
tb |
Corn syrup, dark |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Peanut butter |
| 6 |
oz |
Canned cocnut milk |
|
|
***MARINADE*** |
| 2 |
tb |
Oil |
| 6 |
|
Cloves garlic |
| 2 |
tb |
Onion — fine chop |
| 2 |
ts |
Turmeric |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 4 |
tb |
Peanut butter |
| 8 |
tb |
Fresh lemon juice |
|
|
***SHRIMP*** |
| 4 |
|
Dozen |
|
|
Garlic — minced |
|
md |
Shrimp shelled deveined |
INSTRUCTIONS
Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced
garlic cloves, and ginger and saute for 3 min. over low heat. Add 1/2
teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 min. and
transfer to bowl or food processor container.
Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup peanut
butter and the coconut milk. Mix very well. At serving time, if sauce is to
thick, add addittional coconut milk or lemon juice to thin to desired
dipping consistancey (serve at room temp.). Sauce will keep in fridge if
covered.
Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of
large pan. Heat oil in a skillet and add onion, turmeric, cayenne, and
salt. Saute over low heat for about 4-5 min. Transfer to bowl and mix with
peanut butter and lemon juice. Spoon over skewered shrimpand marinate for
30-60min. Grill shrimp: Place shrimp on prepared grill and cook about 1
min. or until done on each side or until slightly charred. Serve shrimp
with ample lemon wedges and peanut sauce.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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