I'll share my recipe, if you'll share yours, April 29, 2011

15 years ago

Planet Hollywood Thai Shrimp Pasta & Sauce

1/2 cup Thai Sauce (see recipe below)

1 teaspoon butter

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)

Prepare Thai Sauce (recipe below) 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 1/2 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:

2 tablespoons ketchup

3/4 teaspoon rice vinegar

1 1/2 teaspoon sesame oil

1/2 teaspoon hot and spicy oil (chili oil can be substituted)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 teaspoon hoisin sauce

1/2 teaspoon fresh chopped garlic

1/2 teaspoon freshly chopped ginger root

1/8 cup lemon juice

1/2 teaspoon Chinese mustard powder

2 tablespoons soy sauce

1 1/2 teaspoon water

1/2 teaspoon crushed red pepper

1/4 cup sweet chili sauce

1/2 teaspoon peanut butter

Place all ingredients except crushed red pepper in blender and

blend well.

Place in storage container. Mix in crushed pepper. Use 1/2 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.

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Comments (2)

glenda_al
15 years ago
Roasted shrimp **I prepared this for a starter, Easter Sunday. Made my own cocktail sauce, not Ina's.

Ina Garten's roasted shrimp cocktail

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup chili sauce
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Jasdip
15 years ago
Italian Meatball Rolls (Better Homes & Gdns)
Refrigerated Italian-style turkey meatballs take the work out of this favorite--and help lower the calories and fat, too.

2-1/2 cups thinly sliced cremini mushrooms
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 8-ounce can no-salt-added tomato sauce
2 tablespoons balsamic vinegar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano, crushed
8 ounces refrigerated Italian-style cooked turkey meatballs (8 meatballs), halved
4 whole wheat hot dog buns
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
Snipped fresh oregano (optional)

1. Preheat broiler. Coat a large nonstick skillet with nonstick spray; preheat over medium heat.

Add mushrooms, onion, and garlic to hot skillet; cook for 5 to 10 minutes or until tender, stirring occasionally. Add tomato sauce, balsamic vinegar, rosemary, and the dried oregano. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.

Stir in meatballs. Cook about 5 minutes more or until meatballs are heated through.

2. Meanwhile, open buns so they lay flat and place on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or until lightly toasted. Divide meatball mixture among buns. Sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. If desired, sprinkle with fresh oregano. Makes 4 servings
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I'll share my recipe, if you'll share yours, April 29, 2011

Comments (2)

glenda_al

Jasdip

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