|2 tablespoons||Peanut oil|
|3½ tablespoon||Chopped ginger|
|8||Garlic cloves, peeled and chopped|
|1 cup||Tomato sauce|
|½ cup||Dry sherry|
|1 cup||Dark brown sugar|
|½ cup||Soy sauce|
|¼ cup||Rice or wine vinegar|
|2 tablespoons||Hot sauce|
|4 pounds||Medium shrimp, shelled|
Heat a wok or large frying pan over high heat until it smokes.
Add peanut oil, then ginger, reduce heat and add garlic. Stir in tomato sauce, sherry, sugar, soy sauce, vinegar and hot sauce.
Bring to a boil, stirring, until sauce thickens. Pour sauce into a bowl and cool; add shrimp. Marinate shrimp, refrigerated and covered, 8 hours (I use a plastic zip-type bag.) When ready to serve, remove shrimp from marinade, shake off excess and thread onto skewers. Prepare a charcoal grill or preheat broiler. Grill or broil shrimp on one side until pink. Turn and cook a few minutes, until they are just cooked through. Bring marinade to a boil and serve with shrimp and plenty of hot bread. Yield: 16 servings Posted to EAT-L Digest 28 Aug 96 Date: Thu, 29 Aug 1996 13:32:07 -0400 From: Eileen & Bob Holze <beck4@...>
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