| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Thai |
Already pos, Entreé–fis |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp; shelled & deveined |
| 8 |
oz |
Newman's Own Light Italian Dressing; divided |
| 2 |
tb |
Chunky peanut butter |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 1 |
ts |
Fresh ginger root; peeled & grated |
| 1/2 |
ts |
Crushed red pepper |
| 8 |
oz |
Capellini or angel hair pasta; uncooked* |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Sesame oil |
| 1 |
md |
Carrot; peeled and shredded |
| 1 |
c |
Green onion; chopped |
| 1/4 |
c |
Chopped fresh cilantro; for garnish |
INSTRUCTIONS
*We like the pasta broken up into about 2-3" pieces. It makes it a little
easier to eat.
In medium bowl, combine shrimp with 1/3 cup Newman's Own Light Italian
Dressing. Cover and refrigerate 1 hour. In small bowl, with wire whisk or
fork, mix peanut butter, soy sauce, honey, ginger, crushed red pepper and
remaining dressing; set aside. Prepare capellini as label directs; drain.
Meanwhile, in 4 quart saucepan over high heat, heat vegetable and sesame
oils until very hot. Add carrot and cook 1 minute. Drain shrimp; discard
dressing. Add shrimp and green onions to carrot and cook, stirring
constantly, approximately 3 minutes or until shrimp turn opaque. In large
bowl, toss hot capellini with peanut butter and shrimp mixtures. Sprinkle
with chopped cilantro, if desired.
MasterCook formatted for your cooking pleasure by Pamela Creeden
(creedenites@sprintmail.com)
Recipe by: Treasury of Favorite Brand Name Recipes
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Feb 21, 1998
A Message from our Provider:
“God specializes in surprise endings”