| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Sauces, Syd’s book | 4 | Servings | |
INGREDIENTS
| 2 | lb | Jumbo Shrimp * |
| 10 | Trimmed Scallions | |
| 2 | tb | Peanut Oil |
| 1/2 | ts | Dried Red Pepper Flakes |
| 2 | Clove Garlic, Pressed | |
| 1/4 | c | Fresh Lime Juice |
| 1/4 | c | Water |
| 5 | tb | Soy Sauce |
| 4 | ts | Rice Wine Vinegar |
| 4 | ts | Minced Fresh Ginger |
| 4 | ts | Oriental Sesame Oil |
INSTRUCTIONS
SAUCE * Shrimp should be shelled and deveined. ~------------------------------------------------------------------------- Refrigerate scallions in ice water. Place shrimp in mixing bowl. Heat oil in a small skillet over medium heat. Add red pepper and heat until fragrant. Add garlic and cook 10 seconds. Add oil to shrimp and toss to coat. Combine all ingredients for dipping sauce. Pour into four dipping bowls. Heat a large heavy skillet over high heat. Add as many shrimp as will fit in a single layer; cook turning once, just until cooked through, 4-5 minutes. Repeat with remaining shrimp. Arrange shrimp on serving platter. Dry scallions and arrange on platter with shrimp. Slice one scallion and scatter over sauce. Serve at once. From: Syd's Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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