| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Entreé, Seafood | 8 | Servings | |
INGREDIENTS
| 2 | T | Fresh ginger root, finely |
| chopped | ||
| 2 | Garlic cloves, chopped | |
| 1/3 | c | Red wine vinegar |
| 1/3 | c | Creamy peanut butter |
| 2 | t | Hot red pepper flakes |
| 1/2 | c | Soy sauce |
| 3 | c | Water, 3-4 |
| 1 | Lemon, sliced | |
| 1 1/2 | lb | Large shrimp |
| 1/2 | c | Soy sauce |
INSTRUCTIONS
In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance. In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce and toothpicks. Yield: 6-8 servings [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 107.2mg
Sodium: 1674.2mg
Potassium: 343mg
Carbohydrates: 7.7g
Fiber: 2g
Sugar: 1.3g
Protein: 17g