| 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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