| 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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