This recipe came from one of my business associates,
I recently came across it again and knew that I wanted to make it.
Jan brought it and served it cold at our social event.
1 pound raw shrimp, shells removed
1 cup Italian dressing, divided
1 tablespoon peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 inch ginger root, peeled and grated
1/2 teaspoon red pepper flakes
1 tablespoon canola oil
1 tablespoon sesame oil
1 medium carrot, peeled and grated
6 green onions, chopped
3 tablespoons finely chopped cilantro
1 8-ounce can mandarin oranges, drained
8 ounce package almond silvers or sliced almonds, toasted (see instructions below)
3 cups angel hair pasta, cooked
- Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
- While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. *
- Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
- Boil pasta according to package directions, drain and set aside.
- Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned. **
- Add the shrimp and saute until the shrimp are pink and opaque.
- Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
- Garnish with toasted almonds and mandarin oranges.
- Serve hot or cold.
* I use this as a guideline. I may double the dressing for this recipe.
** I also like more cilantro and almonds.
For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.