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
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
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.
To make 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
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.
To make 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.
