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Post by :kevincole
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2322
Click below to download : Asian - Seafood - Shrimp Teriyaki (Format : PDF)
Asian - Seafood - Shrimp Teriyaki
1 1/2 lbs shrimp, shelled and deveined, tails left on1/4 cup soy sauce
2 T vegetable oil
1 T grated ginger
2 T lemon juice
1/2 t salt
1/4 t pepper
Cut shrimp down the back, almost in half, but leaving them whole. Open to butterfly. Marinate 30 minutes. Grill about 2 minutes a side. Serve over white rice.
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2 pounds large shrimp -- peeled and deveined 1 teaspoon grated lime peel 3 tablespoons fresh lime juice 3 tablespoons low-sodium soy sauce 3 tablespoons red curry paste 3 tablespoons brown sugar 1 tablespoon chili oil or vegetable oil 1 1/2 cups (2x1/4") julienne-cut red bell pepper 1/2 cup thinly sliced green onions 1/3 cup minced fresh cilantro 1 cup fresh bean sprouts 6 cups cooked noodles or spaghetti -- about 8 oz uncooked cooking spray 6 tablespoons chopped peanuts Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside. Combine lime peel
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8 ounces wide rice stick noodles (Banh Pho) 1/4 cup ketchup 2 tablespoons sugar 3 tablespoons fish sauce 1/2 teaspoon crushed red pepper 2 tablespoons vegetable oil, divided 1 pound medium shrimp, peeled and deveined 2 large eggs, lightly beaten 1 cup fresh bean sprouts 3/4 cup (1-inch) sliced green onions 1 teaspoon bottled minced garlic 2 tablespoons chopped unsalted dry-roasted peanuts Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain. Combine ketchup, sugar, fish sauce and pepper in a small bowl. Heat 2 teaspoons oil in a large nonstick skillet
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