Name: Planet Hollywood Thai Shrimp Pasta
Ingredients: 1/2 c Thai sauce; (see recipe); 1 ts Butter; (about); 1 ts Chopped garlic 16 jumbo shrimp; peeled and deveined, (16 to 20 or 26 to 30 count); 1 c Julienne-cut vegetables; (celery, carrots, bell pepper and/or onion); 1 tb Freshly chopped cilantro; (divided); 1 tb Chopped peanuts; (divided); 10 oz Uncooked linguine; cooked; 2 tb Chopped green onion to garnish; 2 tb Ketchup; 3/4 ts Rice vinegar; 1 1/2 ts Sesame oil; 1/2 ts Hot and spicy oil; (chili oil can be substituted); 1/2 ts Garlic powder; 1/2 ts Onion powder; 1 1/2 ts Hoisin sauce; 1/2 ts Fresh chopped garlic; 1/2 ts Freshly chopped ginger root; 1/8 c Lemon juice; 1/2 ts Chinese mustard powder; 2 tb Soy sauce; 1 1/2 ts Water; 1/2 ts Crushed red pepper; 1/4 c Sweet chili sauce; 1/2 ts Peanut butter

[Sarah Edwards] did not permit this soul communion to interfere with her daily duties and tasks, but somewhere in her busy schedule there was always time for a quiet walk with God. The children early learned to respect their father’s study hours, but they also recognized these times which were necessary for their mother, these moments when she needed to be alone to lose herself in God. They sensed their mother was Martha; but also she was Mary who sat at the feet of her Lord.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Thai		1	Servings

INGREDIENTS

1/2	c	Thai sauce; (see recipe)
1	ts	Butter; (about)
1	ts	Chopped garlic 16 jumbo shrimp; peeled and deveined, (16 to 20 or 26 to 30 count)
1	c	Julienne-cut vegetables; (celery, carrots, bell pepper and/or onion)
1	tb	Freshly chopped cilantro; (divided)
1	tb	Chopped peanuts; (divided)
10	oz	Uncooked linguine; cooked
2	tb	Chopped green onion to garnish
2	tb	Ketchup
3/4	ts	Rice vinegar
1 1/2	ts	Sesame oil
1/2	ts	Hot and spicy oil; (chili oil can be substituted)
1/2	ts	Garlic powder
1/2	ts	Onion powder
1 1/2	ts	Hoisin sauce
1/2	ts	Fresh chopped garlic
1/2	ts	Freshly chopped ginger root
1/8	c	Lemon juice
1/2	ts	Chinese mustard powder
2	tb	Soy sauce
1 1/2	ts	Water
1/2	ts	Crushed red pepper
1/4	c	Sweet chili sauce
1/2	ts	Peanut butter

INSTRUCTIONS

THAI SAUCE
Richard G. Sackleh, executive chef, sent the recipe. It includes a spicy
sweet Thai sauce.
Prepare Thai sauce and set aside. Place butter and garlic in clean, heated
saute pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally
to cook evenly. Add additional butter if pan becomes too dry.
Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2
cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp
from mixture.
Divide pasta with vegetables and sauce between 2 serving bowls. Place
reserved shrimp, tails up, around rims of bowls, facing toward middle.
Garnish center of each bowl with the onions, remaining peanuts and
cilantro. Makes 2 servings.
Note: Additional Thai sauce can be added to this dish or remaining sauce
can be refrigerated 4 to 5 days and used in another dish.
Thai sauce: Place all ingredients except crushed red pepper in blender and
blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup
or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce
keeps 4 to 5 days.
Note: Hoisin sauce and sweet chili sauce are available at Asian specialty
stores.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998

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