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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 2 tablespoons ginger fresh, finely chopped
- 2 each garlic cloves chopped
- 13 cup red wine vinegar
- peanut butter creamy
- 2 teaspoon red pepper flakes
- 3 cup water creamy peanut butter
- 1 1/2 lbs shrimp teaspoons hot red pepper flakes
- 1/2 cup soy sauce, tamari
- 3 cups water
- 1 lemon sliced
Method
- In a large saucepan, bring the water to the boil with the lemon slices and soy sauce.
- Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink.
- Drain, peel, and devein the shrimp.
- Chill them until ready to serve.
- The cooked shrimp can be refrigerated up to 2 to 3 days.
- To serve, arrange the shrimp on a platter with a bowl of the sauce.
