Thai Shrimp

By á-174942

Ingredients

• 1 1/2 pounds shrimp
• 5 tablespoons peanut oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons minced shallots
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 cups diced cored seeded tomatoes
• 4 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1 teaspoon Chinese mustard mixed with water
• to make a paste
• 2 tablespoons green onions cut diagonal slices
• Baby mixed greens

Details

Servings 4

Preparation

Step 1

Place the shrimp in a shallow dish and sprinkle with peanut oil. Refrigerate until needed. When ready to sauté, season lightly with salt and pepper.

In a medium saucepan, heat the peanut oil. Sauté the shallots and ginger over medium-high heat just until wilted, 4 to 5 minutes. Add the garlic and cook one minute longer. Stir in the tomatoes, cook 2 or 3 minutes. Pour in rice wine vinegar, honey and paste made with Chinese mustard. Reduce until the sauce thickens.

Add seasoned shrimp to sauce and cook until shrimp turn opaque, 2 to 3 minutes.

Presentation: Place baby mixed greens in center of platter, arrange shrimp and sauce around greens. Garnish with green onions.

This recipe yields 4 to 6 servings.