Shrimp with thai dipping sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Rice wine vinegar |
| 2 | tablespoons | Honey |
| ½ | cup | Tightly packed fresh mint leaves, chopped |
| 2 | teaspoons | Nuoc mam or nam pla |
| 2 | teaspoons | Low-sodium soy sauce |
| ⅓ | cup | Low-fat milk |
| 1 | teaspoon | Dried crushed red pepper |
| 6 | larges | Garlic cloves, chopped |
| ½ | teaspoon | Imitation cocount extract |
| 3 | tablespoons | Minced lemongrass -or- |
| 1½ | teaspoon | Minced lime zest |
| 2 | pounds | Uncooked medium to large shrimp, peeled, deveined |
Directions
Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate.) Bring pot of water to boil.
Add shrimp and cook two minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover.) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol.
From Bon Appetit's Light & Easy Mar '93.