Planet hollywood thai shrimp pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Thai sauce; (see recipe) |
| 1 | teaspoon | Butter; (about) |
| 1 | teaspoon | Chopped garlic 16 jumbo shrimp; peeled and deveined, (16 to 20 or 26 to 30 count) |
| 1 | cup | Julienne-cut vegetables; (celery, carrots, bell pepper and/or onion) |
| 1 | tablespoon | Freshly chopped cilantro; (divided) |
| 1 | tablespoon | Chopped peanuts; (divided) |
| 10 | ounces | Uncooked linguine; cooked |
| 2 | tablespoons | Chopped green onion to garnish |
| 2 | tablespoons | Ketchup |
| ¾ | teaspoon | Rice vinegar |
| 1½ | teaspoon | Sesame oil |
| ½ | teaspoon | Hot and spicy oil; (chili oil can be substituted) |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Onion powder |
| 1½ | teaspoon | Hoisin sauce |
| ½ | teaspoon | Fresh chopped garlic |
| ½ | teaspoon | Freshly chopped ginger root |
| ⅛ | cup | Lemon juice |
| ½ | teaspoon | Chinese mustard powder |
| 2 | tablespoons | Soy sauce |
| 1½ | teaspoon | Water |
| ½ | teaspoon | Crushed red pepper |
| ¼ | cup | Sweet chili sauce |
| ½ | teaspoon | Peanut butter |
Directions
THAI SAUCE
Richard G. Sackleh, executive chef, sent the recipe. It includes a spicy sweet Thai sauce.
Prepare Thai sauce and set aside. Place butter and garlic in clean, heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
Add cut vegetables, half of the cilantro and half of the peanuts. Add ½ cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.
Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle.
Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.
Note: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.
Thai sauce: Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use ½ cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.
Note: Hoisin sauce and sweet chili sauce are available at Asian specialty stores.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998