| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Seafood, Entree |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Fresh ginger root; finely chopped |
| 2 |
|
Garlic cloves; chopped |
| 1/3 |
c |
Red wine vinegar |
| 1/3 |
c |
Creamy peanut butter |
| 2 |
ts |
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>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”