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Ingredients: 1 Tablespoon(s) Oil 2 Tablespoon(s) Onion; fine chop 2 large Garlic; minced 1 Teaspoon(s) Fresh ginger root; chopped 1/2 Teaspoon(s) Cayenne 3/4 Teaspoon(s) Cloves of Garlic, unpeeled 1/8 Teaspoon(s) Cumin; ground 2 Tablespoon(s) Light soy sauce 3 Tablespoon(s) Corn syrup, dark 3 Tablespoon(s) Whole scallions -- thinly 1/2 Cup(s) Shrimp; peeled 6 Ounce(s) Canned cocnut milk 6 Cl Garlic 2 Teaspoon(s) Cardamom 4 Medium shrimp shelled devein Directions: Sauce: Heat 1 tablespoon oil in skillet. Add 2 tablespoons onion, 2 minced garlic cloves, and ginger and saute for 3 min. over low heat. Add 1/2 teaspoon cayenne, 3/4 teaspoon salt, and the cumin. Saute for 1 min. and transfer to bowl or food processor container. Stir in soy sauce, corn syrup, 3 tablespoon lemon juice, 1/2 cup peanut butter and the coconut milk. Mix very well. At serving time, if sauce is to thick, add addittional coconut milk or lemon juice to thin to desired dippi consistancey (serve at room temp.). Sauce will keep in fridge if covered. Marinate shrimp: Thread shrimp onto 8 10" skewers and lay in bottom of large pan. Heat oil a skillet and add onion, turmeric, cayenne, and salt. Saute over low heat f about 4-5 min. Transfer to bowl and mix with peanut butter and lemon juice. Spoon over skewered shrimpand marinate for 30-60min. Grill shrimp: Place shrimp on prepared grill and cook about 1 min. or until done on each side or until slightly charred. Serve shrimp with ample lemon wedges and peanut sauce.
Check some related videos Similar recipes: Chicken in mole sauce * Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces. ** Chicken breast halves should be boneless and the total weight should be about 4 lbs. Cover chile with warm water. Let stand until softened Spicy marinated shrimp and garlic * Cloves of garlic should be parboiled and peeled. Gently heat the olive oil in a wide, heavy skillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and Crab-topped shrimp * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. ~------------------------------------------------------------------------- Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each Fresh tomato sauce Heat oil in a large skillet (preferably nonstick) over medium heat. Add onion, carrot, celery, and green pepper, saute until the onion is translucent (about 3 to 5 minutes.) If vegetables begin to stick, add a small amount of water. Add remain Grilled new orleans-style shrimp Special equipment: 7 (12-inch) wooden skewers Accompaniments: a baguette and lemon wedges Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut a Squash based pizza sauce ~peel and cut squash into small cubes. place in a pot with garlic cloves, cover with water or veg broth. Bring to a boil and simmer until squash is extremely tender. drain liquid (reserve about 1/4 to 1/2 cup.) Process squash in food processor/hand blende Lasagne with turkey and fresh tomato sauce To make sauce, core tomatoes and cut them into 1-inch cubes. Put tomatoes in food processor and blend until coarsely chopped. (There should be about 4 cups.) Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook briefly but do not brown. Ad All-american salmon saute w/mushroom sauce Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 Barbecued shrimp #6 Here are three recipes (that make a whole meal)from my wife's cousin (Pam Holley) that my mother-in-law brought back from a recent trip. The recipes were published in the 7-13-94 issue of the Tyler Courier-Times. Both Pam and her mother are k Gravlax on black bread with fennel mustard sauce To make the sauce, combine the mustards, sugar and vinegar in the bowl of a food processor. With the machine running, add the oil drop by drop until the mixture is thick. Stir in the fennel. Refrigerate until ready to use, up to 4 weeks. Contributor: M Acadian peppered shrimp Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large saute pan over low heat. When melted, raise the heat, and add the remaining ingredients. (except the shrimp) Cook, stirring often, until browned to a rich mahogany color, abou Rod's spaghetti sauce Saute onions in butter. Place in bowl for later. Brown ground beef and make very fine. Add sauces and onions. Add seasonings. Simmer on low for 4 hours. Cool and freeze extra. Contributor: Rod's recipe Angelhair with shrimp Saute minced garlic in olive oil. Add shrimp and cook for about one minute. Turn shrimp and add mushrooms (optional). Add all other ingredients besides pasta. Stir sauce and toss with pasta, adding a little pasta at a time to make sure there is enough sau Cranberry sauce Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce. Skewered fish with honey-mustard sauce Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper. Cut the onions into wedges, put them into a separate bowl with the mushrooms, add a good grinding of pepper, and oil and lemon juice - in the ratio of 2 tab Shrimp normandy Steam zucchini, broccoli and red pepper until tender but crisp. Melt butter in saute pan. Add shrimp, onions, garlic and mushrooms. Saute until shrimp are pink. Add cream and stock, place in a baking dish. Add vegetables and wine. Cover with chees Adobo sauce 3 Here's a recipe for adobo sauce that I use when my smoked & dried Jalapenos are crying for attention. I've adapted it from Mark Miller's recipe in The Great Chile Book. With the mass quantities of green tomatoes ripening in bo Mushroom sauce Coat a frypan lightly with oil or butter. Add mushrooms; stir-cook 2-3 minutes until mushrooms look a bit dry. Add broth and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Stir flour and cornstarch into water to form a smooth paste or shake to Apple and onion tomato sauce Place oil, onion, apple and bay leaf in a saucepan. Cover and simmer on low heat until apple and onion are dissolved (it takes 45 to 60 minutes). Add tomatoes and salt, and simmer for another half hour. Add pepper after removing the pan from the h Barbecued shrimp and chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing Marinara sauce Heat oil. Ad garlic and stir over low heat for five minutes. Add tomatoes and herbs - simmer for 15 minutes. If too acidic, you can add a pinch of baking soda (if needed). Cook five more minutes. Add sugar to sweeten a bit if desired. Remove basil stem a Whisky sauce #2 Whisk egg yolks, crŠme fraîche, butter, whisky, fish stock over low heat in pan. Whisk until sauce is thick enough to coat spoon back, about 5 minutes. (Note: sauce will curdle if it gets too hot.) Take from heat, season with salt and cayenne pepper. The Southwestern chicken terrine with cilantro sauce Saute shallots in butter until soft. In food processor, combine chicken breast meat with half of shallots and half amounts each of oil, chicken broth and oregano. Add 1 egg. Season to taste with salt and pepper. Process until smooth. Transfer mixt Grilled halibut with lemongrass tomato sauce Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook Lemon sauce Ziti with mexican-style meat sauce 1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook ground beef, green pepper, and onion, stirring occasionally, until meat is browned and pepper and onion are tender. Stir in water, tomato paste, pimientos, and sauce m Julie's tomato sauce Roast garlic in olive oil in the pan. Add whole tomatoes, cut up and 1/2 jar of marinara. Add spices and simmer until desired consistency. Contributor: Julie Robson's recipe Turkey with dijon sauce Preheat oven to 325F degrees. Remove the neck and giblet from the turkey cavities. Drain the turkey well. Free the legs from the tucked position, without cutting its place holder. Using a rubber spatula or your hand, loosen the skin over the breas Enchilada sauce Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, No salt barbeque sauce Combine all ingredients. Heat to boiling, then simmer 30 minutes. Optional: add a squeeze or two of lime juice. -- ------- Recipe via Meal-Master (tm) v8.01 Chicken with mushroom sauce Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. Hot fudge sauce In medium-sized, heavy saucepan, over medium heat, melt chips with sweetened condensed milk, butter and water. Beat smooth with wire wisk if necessary. Stir un vanilla. Serve warm over ice cream of as fruit dipping sauce. Store leftovers covered in rer Abalone with oyster sauce Bring 1 cup of the chicken broth to a boil. Add 3 tablespoons of the peanut oil and 1 teaspoon salt. Cut each lettuce leaf into two halves lengthwise. Cook in the boiling broth for 10 seconds. Drain lettuce and place on a platter. Discard cooking Classic crab and shrimp salad Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving. Cascabel and grapefruit sauce : NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not r Gingered shrimp Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over H Mustard sauce 1.Mix the cream, eggyolks, beefjelly and mustard together and heat in microwave at HIGH for 5 minutes. Stir 1-2 times with wire wisk. 2.Drain the pickles and slice thinly. 3.Season sauce to taste and mix the pickles under. 4.Put the mustard see Chicken acapulco with creamy shrimp sauce ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medi Minted chicken with sweet orange sauce Flatten the chicken evenly with a meat mallet. Spread mint evenly over each chicken fillet, roll up tightly, secure with toothpicks. Place in ovenproof dish in a single layer, bake, covered in moderate oven for 25 mins, or until chicken is tender. Remov Saffron butter sauce * Butter should be cold and cut into pieces. Haberno pepper sauce (aka "agent orange") Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chilies into a blender and puree until smooth. Don' Barbecue sauce (whole chile pepper book) Cover the chiles with hot water and let soften for 15 min. Put them in a blender and whirl until smooth with 1 c of the hot water. In a saucepan, saute the onion and garlic in the fat. Add the blended chiles and all the rest of the ingredients. B Roasted tomato sauce Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor workbowl fitted with steel blade or in blender con Marinated shrimp in avocado halves * Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medi New orleans-style shrimp and rice Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3-4 minutes. Add bell peppers, onions and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt and ho Chicken and broccoli pasta with chunky tomato sauce Make chunky tomato sauce (ingredients: onion to salt and pepper) Combine with pasta, chicken, broccoli. Toss well. Heat or serve cold. Beef souvlaki with tzatziki sauce (kebabs) This recipe takes two days. On the first day, prepare the meat and marinate. On the second day, prepare the veggies and cook. Place meat in a bowl. In a small bowl, combine black pepper, garlic and oregano and sprinkle mixture over meat. Mix well to coat. Bolognese sauce Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until Mesquite-grilled chicken with citrus sauce * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, sca Butter ginger sauce for pasta Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.