Yield: 1 Servings
|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|
|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|
|½ teaspoon||Crushed red pepper|
|¼ cup||Sweet chili sauce|
|½ teaspoon||Peanut butter|
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