Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Shrimp -- * see note |
1 \N | Light italian dressing |
1 \N | ,bottle - ** see note |
2 tablespoons | Peanut butter, chunky |
1 tablespoon | Soy sauce |
1 tablespoon | Honey |
1 teaspoon | Fresh ginger root-grated |
½ teaspoon | Crushed red pepper |
8 ounces | Angel hair pasta - or capellini |
2 tablespoons | Vegetable oil |
1 tablespoon | Sesame oil |
1 \N | Carrot -- peel, shred |
1 cup | Green onions -- chopped |
¼ cup | Fresh cilantro leaves |
1 \N | Chopped |
* Medium shrimp, shelled and deveined. ** Newmans Own Light Italian Dressing. In medium bowl, mix shrimp with ⅓ cup Italian dressing.
Cover and refrigerate for 1 hour. In small bowl, use whisk to combine peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing; set aside. After shrimp has marinated 1 hour, cook pasta according to package directions; drain. Meanwhile, in 4-quart saucepan over high heat, heat vegetable oil and sesame oil until very hot; cook carrot 1 minute. Drain shrimp and discard dressing. Add shrimp and green onions to carrot in pan. Cook, stirring constantly, about 3 minutes or until shrimp turn opaque throughout. In large bowl, toss hot pasta with dressing mixture and shrimp mixture.Sprinkle with chopped cilantro and serve immediately. Posted Jo Merrill 11/19/93 recipe from San Diego Union MM by CUZ