Shrimp With Thai Dipping Sauce |
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| Course : |
Shrimp |
| From: |
HungryMonster.com |
| Serves: |
4 - 6 |
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Ingredients:
| 2/3 |
cup |
rice wine vinegar |
| 1/2 |
cup |
tightly packed fresh mint leaves -- chopped |
| 1/3 |
cup |
low-fat milk -- (generous) |
| 6 |
large |
garlic cloves -- chopped |
| 3 |
tablespoons |
minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only) |
| 2 |
tablespoons |
honey |
| 2 |
teaspoons |
fish sauce -- (nuoc mam, nam pla)* |
| 2 |
teaspoons |
low-sodium soy sauce |
| 1 |
teaspoon |
dried crushed red pepper |
| 1/2 |
teaspoon |
imitation coconut extract |
| 2 |
pounds |
uncooked medium to large shrimp -- peeled, deveined |
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| |
Preparation:
Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
Bring 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 refrigerator 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.
8 Servings |
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Nutritional Information:
207 Calories (kcal); 2g Total Fat; (5% calories from fat); 2g Protein; 54g Carbohydrate; 1mg Cholesterol; 407mg Sodium |