| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 3 1/2 |
tb |
Chopped ginger |
| 8 |
|
Garlic cloves, peeled and chopped |
| 1 |
c |
Tomato sauce |
| 1/2 |
c |
Dry sherry |
| 1 |
c |
Dark brown sugar |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Rice or wine vinegar |
| 2 |
tb |
Hot sauce |
| 4 |
lb |
Medium shrimp, shelled |
INSTRUCTIONS
Heat a wok or large frying pan over high heat until it smokes.
Add peanut oil, then ginger, reduce heat and add garlic. Stir
in tomato sauce, sherry, sugar, soy sauce, vinegar and hot sauce.
Bring to a boil, stirring, until sauce thickens. Pour sauce into
a bowl and cool; add shrimp. Marinate shrimp, refrigerated and
covered, 8 hours (I use a plastic zip-type bag.) When ready to
serve, remove shrimp from marinade, shake off excess and thread
onto skewers. Prepare a charcoal grill or preheat broiler. Grill
or broil shrimp on one side until pink. Turn and cook a few minutes,
until they are just cooked through. Bring marinade to a boil and
serve with shrimp and plenty of hot bread. Yield: 16 servings
Posted to EAT-L Digest 28 Aug 96
Date: Thu, 29 Aug 1996 13:32:07 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”