| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Thai | China, Thailand, Archived | 4 | Servings |
INGREDIENTS
| 1 | lb | Shrimp — * see note |
| 1 | Light Italian Dressing | |
| ,bottle ** see note | ||
| 2 | tb | Peanut butter, chunky |
| 1 | tb | Soy sauce |
| 1 | tb | Honey |
| 1 | ts | Fresh ginger root-grated |
| 1/2 | ts | Crushed red pepper |
| 8 | oz | Angel hair pasta or capellini |
| 2 | tb | Vegetable oil |
| 1 | tb | Sesame oil |
| 1 | Carrot — peel, shred | |
| 1 | c | Green onions — chopped |
| 1/4 | c | Fresh cilantro leaves |
| Chopped |
INSTRUCTIONS
* Medium shrimp, shelled and deveined. ** Newmans Own Light Italian Dressing In medium bowl, mix shrimp with 1/3 cup Italian dressing. Cover and refrigerate for 1 hour. In small bowl, use whisk to combine peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing; set aside. After shrimp has marinated 1 hour, cook pasta according to package directions; drain. Meanwhile, in 4-quart saucepan over high heat, heat vegetable oil and sesame oil until very hot; cook carrot 1 minute. Drain shrimp and discard dressing. Add shrimp and green onions to carrot in pan. Cook, stirring constantly, about 3 minutes or until shrimp turn opaque throughout. In large bowl, toss hot pasta with dressing mixture and shrimp mixture.Sprinkle with chopped cilantro and serve immediately. Posted Jo Merrill 11/19/93 recipe from San Diego Union MM by CUZ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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