Feed Me That logoWhere dinner gets done
previousnext


Title: Shrimp with Thai Dipping Sauce
Categories: Thai Seafood
Yield: 8 Servings

2/3cRice wine vinegar
2tbHoney
1/2cTightly packed fresh mint leaves, chopped
2tsNuoc mam or nam pla
2tsLow-sodium soy sauce
1/3cLow-fat milk
1tsDried crushed red pepper
6lgGarlic cloves, chopped
1/2tsImitation cocount extract
3tbMinced lemongrass -or-
1 1/2tsMinced lime zest
2lbUncooked medium to large shrimp, peeled, deveined

Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate.) Bring pot of water to boil. Add shrimp and cook two minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover.) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.

previousnext