Title: Thai Shrimp & Sesame Noodles
Categories: Ethnic Diet Seafood
Yield: 4 Servings
| 1 | lb | Shrimp -- * see note |
| 1 | | Light italian dressing |
| 1 | | ,bottle - ** see note |
| 2 | tb | Peanut butter, chunky |
| 1 | tb | Soy sauce |
| 1 | tb | Honey |
| 1 | ts | Fresh ginger root-grated |
| 1/2 | ts | Crushed red pepper |
| 8 | oz | Angel hair pasta - or capellini |
| 2 | tb | Vegetable oil |
| 1 | tb | Sesame oil |
| 1 | | Carrot -- peel, shred |
| 1 | c | Green onions -- chopped |
| 1/4 | c | Fresh cilantro leaves |
| 1 | | Chopped |
* Medium shrimp, shelled and deveined. ** Newmans Own Light Italian
Dressing. In medium bowl, mix shrimp with 1/3 cup Italian dressing. Cover
and refrigerate for 1 hour. In small bowl, use whisk to combine peanut
butter, soy sauce, honey, ginger, red pepper and remaining dressing; set
aside. After shrimp has marinated 1 hour, cook pasta according to package
directions; drain. Meanwhile, in 4-quart saucepan over high heat, heat
vegetable oil and sesame oil until very hot; cook carrot 1 minute. Drain
shrimp and discard dressing. Add shrimp and green onions to carrot in pan.
Cook, stirring constantly, about 3 minutes or until shrimp turn opaque
throughout. In large bowl, toss hot pasta with dressing mixture and shrimp
mixture.Sprinkle with chopped cilantro and serve immediately. Posted Jo
Merrill 11/19/93 recipe from San Diego Union MM by CUZ