Plant Hollywood Thai Shrimp

By scottsdalejulie

Ingredients

• Thai sauce:
• Top with 3 Oz. mozzarella cheese
• 6 . Cook until cheese is bubbling and outer crust is brown.
• Planet Hollywood Thai Shrimp Pasta--
• 1/2 cup Thai sauce (see recipe)
• 1 teaspoon butter (about)
• 1 teaspoon chopped garlic 16 jumbo shrimp,
• peeled and deveined (16 to 20 or 26 to 30 count)
• 1 cup julienne-cut vegetables
• (celery, carrots, bell pepper and/or onion)
• 1 tablespoon freshly chopped cilantro (divided)
• 1 tablespoon chopped peanuts (divided)
• 10 ounces uncooked linguine, cooked
• 2 tablespoons chopped green onion to garnish
• Prepare Thai sauce and set aside. Place butter and garlic in clean,
• heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,
• turning occasionally to cook evenly. Add additional butter if pan
• becomes too dry. Add cut vegetables, half of the cilantro and half
• of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
• Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
• shrimp from mixture. Divide pasta with vegetables and sauce between
• 2 serving bowls. Place reserved shrimp, tails up, around rims of
• bowls, facing toward middle. Garnish center of each bowl with the
• onions, remaining peanuts and cilantro.
• 2 tablespoons ketchup
• 3/4 teaspoon rice vinegar
• 1 1/2 teaspoon sesame oil
• 1/2 teaspoon hot and spicy oil (chili oil can be substituted)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons hoisin sauce
• 1/2 teaspoon fresh chopped garlic
• 1/2 teaspoon freshly chopped ginger root
• 1/8 cup lemon juice
• 1/2 teaspoon Chinese mustard powder
• 2 tablespoons soy sauce
• 1 1/2 teaspoons water
• 1/2 teaspoon crushed red pepper
• 1/4 cup sweet chili sauce
• 1/2 teaspoon peanut butter
• Place all ingredients except crushed red pepper in blender and blend
• well. Place in storage container. Mix in crushed pepper. Use 1/2 cup
• or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.
• Sauce keeps 4 to 5 days.

Preparation

Step 1

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