| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chinese | Chinese | 4 | Servings |
INGREDIENTS
| 1 | lb | Shrimp, * see note |
| 1 | Light Italian Dressing | |
| bottle | ||
| ** see note | ||
| 2 | T | Peanut butter, chunky |
| 1 | T | Soy sauce |
| 1 | T | Honey |
| 1 | t | Fresh ginger root-grated |
| 1/2 | t | Crushed red pepper |
| 8 | oz | Angel hair pasta |
| or capellini | ||
| 2 | T | Vegetable oil |
| 1 | T | 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 Posted to MM-Recipes Digest V4 #233 by Jack Elvis <jackelvis@moonlink.net> on Sep 02, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 683
Calories From Fat: 149
Total Fat: 17g
Cholesterol: 142.9mg
Sodium: 838.1mg
Potassium: 509.9mg
Carbohydrates: 107.8g
Fiber: 3.9g
Sugar: 50.7g
Protein: 26g