Shrimp With Spicy Peanut Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: fresh ginger root, finely
Directions:
: 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
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
From: Path Date: Sat, 12 Oct 1996 20:19:43
~0700 (
Source from luhu.jp
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
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
From: Path
~0700 (
Source from luhu.jp