Recipes

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. Thai sauce: 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.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 Thai sauce: 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