Planet hollywood thai shrimp pasta

1 Servings

Ingredients

Quantity Ingredient
½ cup Thai sauce; (see recipe)
1 teaspoon Butter; (about)
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
2 tablespoons Ketchup
¾ teaspoon Rice vinegar
1½ teaspoon Sesame oil
½ teaspoon Hot and spicy oil; (chili oil can be substituted)
½ teaspoon Garlic powder
½ teaspoon Onion powder
1½ teaspoon Hoisin sauce
½ teaspoon Fresh chopped garlic
½ teaspoon Freshly chopped ginger root
⅛ cup Lemon juice
½ teaspoon Chinese mustard powder
2 tablespoons Soy sauce
1½ teaspoon Water
½ teaspoon Crushed red pepper
¼ cup Sweet chili sauce
½ teaspoon Peanut butter

Directions

THAI SAUCE

Richard G. Sackleh, executive chef, sent the recipe. It includes a spicy sweet Thai sauce.

Prepare Thai sauce 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 ½ 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: Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use ½ 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.

Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998

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