Thai Shrimp

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Shrimp
5 tablespoons	75ml	Peanut oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Diced cored seeded tomatoes
4 tablespoons	60ml	Rice wine vinegar
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Chinese mustard - mixed with water
		To make a paste
2 tablespoons	30ml	Green onions - cut diagonal slices
		Baby mixed greens

Recipe Instructions

Place the shrimp in a shallow dish and sprinkle with peanut oil. Refrigerate until needed. When ready to saute, season lightly with salt and pepper.

In a medium saucepan, heat the peanut oil. Saute the shallots and ginger over medium-high heat just until wilted, 4 to 5 minutes. Add the garlic and cook one minute longer. Stir in the tomatoes, cook 2 or 3 minutes. Pour in rice wine vinegar, honey and paste made with Chinese mustard. Reduce until the sauce thickens.

Add seasoned shrimp to sauce and cook until shrimp turn opaque, 2 to 3 minutes.

Presentation: Place baby mixed greens in center of platter, arrange shrimp and sauce around greens. Garnish with green onions.

This recipe yields 4 to 6 servings.

Source:
The Salt Lake Tribune, 03-21-2000

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