Thai garlic shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| GOLDSTEIN | ||
| 1 | pounds | JUMBO SHRIMP |
| 1 | cup | CARROTS -- DICED |
| 1 | cup | CHINESE SNOW PEAS |
| ½ | cup | RED ONION -- SLICED |
| 1 | cup | YELLOW SQUASH -- JULIENNED |
| 2 | tablespoons | HOISIN SAUCE |
| 1 | cup | THAI SWEET CHILI SAUCE |
| 2 | tablespoons | GARLIC; MINCED -- FRESH |
| ONLY | ||
| *** NO JAR GARLIC | ||
| 8 | cups | CHICKEN STOCK |
| 1 | tablespoon | SESAME OIL -- MAKE SURE ITS |
| 100 | SESAME OIL!! | |
| (GMWR34A) | ||
Directions
BLANCH THE VEGETABLES, DRAIN. BOIL CHICKEN BROTH, THEN ADD HOISIN AND SWEET CHILI SAUCE TO BROTH. SAUTE THE SHRIMP IN SESAME OIL, ADD THE VEGETABLES, AND THE MINCED GARLIC AND THE BROTH. SERVE IN BOWLS OVER RICE OR PASTA. SOME OF THESE ITEMS ARE AVAILABLE IN ORIENTAL FOOD STORES >>> USE THE THAI SWEET CHILI SAUCE THAT SAYS FOR CHICKEN ON THE LABEL.
Formatted by Elaine Radis BGMB90B; September, 1993 Recipe By :