Thai Shrimp Recipe - Cooking Index
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 |
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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