recipe of the month

recipe of the month

Shrimp w/ Thai dipping sauce

Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Appetizers Fish Low-Cal; Low-Fat Quick and Easy lunch

Amount Measure Ingredient Preparation Method
1/3 cup coconut milk
2/3 cup rice wine vinegar
1/2 cup fresh mint tightly packed, chpd
6 large garlic clove chopped
3 tablespoons lemongrass minced (or 1tlimezes
2 tablespoons honey
2 teaspoons fish sauce
2 teaspoons low sodium soy sauce
1 teaspoon crushed red pepper
2 pounds shrimp uncooked,peeled

Combine first 10 ingredeints in large bowl. (Can be prepared up to 1 day ahead. Cover and refridgerate.)

Birng a pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in the refridgerator 1 hour. (Can be prepared up to 4 hours ahead. Cover.)

Transfer shrimp to platter. Pour sauce into decorative bowl. Place sauce in center of platter and serve.
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Shrimp w/ Thai dipping sauce

Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Appetizers Fish Low-Cal; Low-Fat Quick and Easy lunch

Amount Measure Ingredient Preparation Method
1/3 cup coconut milk
2/3 cup rice wine vinegar
1/2 cup fresh mint tightly packed, chpd
6 large garlic clove chopped
3 tablespoons lemongrass minced (or 1tlimezes
2 tablespoons honey
2 teaspoons fish sauce
2 teaspoons low sodium soy sauce
1 teaspoon crushed red pepper
2 pounds shrimp uncooked,peeled

Combine first 10 ingredeints in large bowl. (Can be prepared up to 1 day ahead. Cover and refridgerate.)

Birng a pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in the refridgerator 1 hour. (Can be prepared up to 4 hours ahead. Cover.)

Transfer shrimp to platter. Pour sauce into decorative bowl. Place sauce in center of platter and serve.
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