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Add a photoServings: 8
Ingredients
- 2 Tbsp. Fresh ginger root, finely minced
- 2 x Garlic cloves, minced
- 1/3 c. Red wine vinegar
- 1/3 c. Creamy peanut butter
- 2 tsp Warm red pepper flakes
- 1/2 c. Soy sauce
- 3 c. Water, (3-4)
- 1 x Lemon, sliced
- 1Â 1/2 lb Large shrimp
- 1/2 c. Soy sauce
Directions
- In a blender or possibly food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process till well blended and chill. The sauce can be made and refrigerated up to 2 days in advance.
- In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 min, or possibly till they turn pink. Drain, peel, and devein the shrimp. Refrigeratethem till ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce and toothpicks.
- Yield: 6-8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 8 servings | |
| Calories 176 | |
| Calories from Fat 58 | 33% |
| Total Fat 6.84g | 9% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1979mg | 82% |
| Potassium 309mg | 9% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.39g | 1% |
| Protein 21.75g | 35% |
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