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Old February 14th, 2007, 08:17 PM   #1
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STUFFED CLAMS(VONGOLE OREGANTATE AL FORNO)
( YOU CAN SUBSTITUTE WITH MUSSLES)

2 dozen small hard-shell clams in shell, well scrubbed
2 tablespoons water
1/4 cup butter or margarine, softened
1 large clove garlic, minced or pressed
2 tablespoon finely chopped fresh parsley
1/4 teaspoon oregano leaves
3 tablespoons soft bread crumbs
Lemon wedges

Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5 to 10 minutes). When cool enough to handle, remove clams form shells, save half the shells.

In a small bowl, stir together butter, garlic, parsley, oregano and bread crumbs. Set each clam back into the half shell and spread with about 1 teaspoon of the butter mixture. arrange filled shells, side by side, in a shallow baking pan (At this point you may cover, and refrigerate, if made ahead).

Broil clams 4 inches from heat until lightly browned (3 to 4 minutes)

Serve with lemon wedges.

Makes 2 dozen appetizers
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Old February 14th, 2007, 10:23 PM   #2
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SESAME CRUSTED TUNA STEAKS~

ACTIVE TIME: 20 MIN
SERVES: 6
The great, thick crust of crunchy sesame seeds—fragrant and spicy with lemongrass, lime zest and hot pepper—makes this tuna a hearty main course.
ingredients
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds
1 tablespoon finely grated lime zest
1 tablespoon minced lemongrass (tender inner part only)
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper flakes or 1/4 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Six 10-ounce tuna steaks, cut 1/2 inch thick
1/4 cup vegetable oil, plus more for brushing
Lime wedges and mayonnaise, for serving


directions
In a small bowl, combine the white and black sesame seeds with the lime zest, lemongrass, paprika, Aleppo pepper, black pepper and salt. Lightly brush the tuna with oil and sprinkle the sesame mixture all over it, pressing to help the crust adhere.
Heat 2 tablespoons of vegetable oil in each of 2 large nonstick skillets until the oil is almost smoking. Add the crusted tuna steaks and cook them over moderately high heat until they are slightly pink in the center, about 2 minutes per side. Transfer the crusted tuna steaks to plates and serve them with lime wedges and mayonnaise.
An assertive white wine will contrast with the richness of the sesame-crusted tuna steaks in this recipe in the same way that the spicy, citrusy ingredients do. Two good choices would be the 2002 Cakebread Cellars Sauvignon Blanc from California and the 2001 Antinori Conte della Vipera from Umbria.
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Old February 24th, 2007, 09:19 PM   #3
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This was for Ash Wednesday.

SCAMPI FLAMINGO (SHRIMP IN SHERRY CREAM SAUCE)

butter
onion
celery
carrot
thyme
large shrimp
cognac
cream
milk
sherry
be'chamel sauce
salt
rice
lemon

1. In skillet heat; 1/2 cup butter. Add; 1 medium onion, minced, 1 stalk celery, finely chopped, 1 carrot, finely chopped, and 1/5 teaspoon thyme. Cook for 10 minutes, or until vegetables are tender and lightly browned.

2. Add: 2 lbs large shrimp in their shells and cook for 10 minutes until most of the liquid has evaporated. Stir frequently and be careful that the vegetables do not burn.

3. Add: 1/4 cup cognac, ignite, and let the flame burn out Remove shrimp, cool slightly, then remove shells and intestinal veins.

4. Add to skillet; 1 1/2 cups cream, 1/2 milk, 1/3 cup sherry, and 1/2 cup be'chamel sauce. Simmer for 10 minutes, or until sauce is the consistency of heavy cream. Add: 1/2 teaspoon salt and 1 teaspoon lemon juice. Replace shrimp and heat for 5 minutes.


Be'chamel Sauce:

IN AN ELECTRIC BLENDER ADD:
1/4 cup butter
2 cups hot milk
6 tablespoons flour
1/4 tsp. salt
1/4 tsp. pepper


Cover container and turn motor on low speed. When blades have reached full momentum, switch motor to high and blend for 30 seconds.

Pour sauce into a double boiler and cook over simmering water for 15 minutes, stirring occasionally.


I have made this a few times and must say your guests should be applauding with your choice.
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Old March 5th, 2007, 11:08 PM   #4
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SCALLOPS WITH VEGETABLES
from China
2 Tablespoons oil
2 onions, coarsely chopped
3 stalks celery, diagonally sliced
8 oz. green beans, diagonally sliced
2 teaspoons grated fresh gingerroot
1 clove of garlic, crushed
4 teaspoons cornstarch
1 cup water
2 1/2 tablespoons dry Sherry
4 teaspoons instant chicken bouillon
1 lb. scallops
8 oz. mushrooms sliced
6 green onions, sliced

Heat oil in wok over high heat. Add onions, celery, beans, ginger and garlic. Stir fry for 3 minutes. Blend cornstarch with 2 tablespoons water in small bowl. Stir in remaining water, Sherry, soy sauce and bouillon. Stir into vegetables. cook until thickened, stirring constantly. Add scallops, mushrooms and green onions. cook for 4 minutes or just until scallops are tender, stirring constantly.

Yield: 4 to 6 servings.
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Old December 9th, 2007, 09:38 PM   #5
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Crab Enchiladas


Vodka Sauce

2 cups tomato juice
¼ cup vodka
1 tsp. Worcestershire sauce
1 tsp. horseradish
juice from ½ lime
¼ tsp. salt
1/8 tsp. coarsely ground black pepper

Enchilada Filling:

1 pound shredded crabmeat
1/2 cup diced onion
1/2 cup diced yellow pepper
4 cloves minced garlic
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 cup shredded Mexican cheese (or Jack-Cheddar blend)

8 burrito-size flour tortillas
1. Combine the ingredients for the Boru Vodka Sauce. Cover and refrigerate until ready to use
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Old December 13th, 2007, 12:56 PM   #6
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BBQ Shrimp
easy recipe
1 pound shrimp, peels left on 1 pound shrimp with peeling
3/4 cup butter, cut into chunks
1 (5 ounce) bottle Worcestershire sauce
8 to 10 garlic cloves- mashed
dried rosemary to taste
salt and pepper to taste
1/2 cup water

Cover the bottom of a large baking pan with shrimp and 1/2 cup of water. Add butter, Worcestershire, and garlic. Sprinkle salt, pepper, and rosemary. Bake for 20 minutes at 350 degrees.
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Old December 20th, 2007, 12:27 PM   #7
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Metro Oyster and Chicken1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups cream
2 cups cold cooked chicken cut in dice
1 pint oysters cleaned and drained
1/3 cup finely chopped celery




Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.
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Old December 21st, 2007, 03:11 PM   #8
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SALMON A LA KING


2 cups of milk
6 tablespoons of flour
1 can salmon
juice of 1 lemon
1 teaspoon of salt
1/2 teaspoon of pepper
2 well-beaten eggs



Place milk and flour in a saucepan. Stir to dissolve, then bring to a boil and cook for 5 minutes.

Add salmon free from bones and skin, lemon juice, salt, pepper, and eggs. Heat to boiling point and serve on toast.
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Old January 5th, 2008, 03:19 PM   #9
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SCALLOPS WRAPPED IN PARMA HAM (PROSCIUTTO)

SERVES 4

24 med. sized scallops, without corals (roes), prepared for cooking
lemon juice
8-12 slices of Parma ham (prosciutto), cut lengthwise into 2 or 3 strips
olive oil
freshly ground back pepper
red0oeooer strips and basil sprigs, to serve

1. Preheat a grill (broiler) or prepare a charcoal fire.
2. Sprinkle the scallops with lemon juice. Wrap a thin strip of Parma ham around each scallop. Thread on to 8 skewers.
3. Brush with oil. Arrange on a baking sheet if grilling (broiling). Grill about 10 cm/4in from the heat, or cook over charcoal, for 3-5 minutes on each side or until the scallops are opaque.
Set 2 skewers on each plate. Sprinkle the scallops with freshly ground black pepper and serve garnished with red pepper strips and sprigs of fresh basil.
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Old January 9th, 2008, 03:20 PM   #10
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This is a recipe that is from a very famous restraurant in MA. The recipe dates back over 60 years, so please don't expect the new cook to have this in her recipe box.


COQUILLE OF LOBSTER SAVANNAH
SERVES 4 FOR ENTRÉE; 6 FOR FIRST COURSE


béchamel sauce
butter
green pepper
mushrooms
sherry
paprika
lobster meat
cream
pimientos
parmesan cheese
cooked green peas

1. In saucepan melt: 1 ½ Tbsp. butter over moderate heat.
2. Add: 1 large green pepper, cut into large dice, and 4 large mushrooms, cut into large dice. Toss the vegetables in the butter, cover and cook over moderate heat for 5 minutes.
3. Preheat oven to hot 400F.
4. Add to vegetables mixture: ½ c. sherry, 1 tsp paprika and cook, uncovered, over high heat until sherry is reduced by half, about 5 minutes.
5. Add: 1 ground fresh lobster meat, diced, 1 ¼ c. béchamel sauce, and ¼ c. cream. Stir to mix lobster and sauce and heat to boiling.
6. Stir in: a 4 oz can pimientos, cut into large dice.

Presentation

Divide mixture into 4 large, or 6 medium scallop shells or au gratin dishes. Sprinkle each with: 1 Tbsp grated Parmesan cheese, and bake in the hot oven for 10 minutes. Serve with cooked green peas.
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Old January 9th, 2008, 03:43 PM   #11
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This is from Philly and it is a old recipe that is over 60 yrs.

GRILLED TIDBITS

SARDINES
ONION
LEMON
SALT, PEPPER
BACON


FILLING:

1. Drain the oil from: a can of sardines in a bowl and mash well with a fork.
2. Add: 1 Tbsp minced onion, ¼ tsp. salt, 1/8 tsp pepper, and ½ tsp lemon juice. Mix well.

TIDBITS:

1. Lay out on a board: 12 large slices bacon, spread each one with the sardine mixture.
2. Roll bacon slices up like jelly rolls.
Place on broiler rack, open ends down, and broil until crisp. Serve hot.
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Old January 12th, 2008, 02:57 PM   #12
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Seafood with spagetti

Ingredients:
Ingredients for 4 persons:


240 grammes of spaghetti
400 grammes of very fresh large clams
1 clove of garlic
a sprinkling of chopped parsley
pepper and extra virgin olive oil

Instructions:
Preparation

Braise the vongole in the extra vergine oil, and when they have opened up completely, add the chopped garlic and parsley. Leave them to simmer for another three or four minutes. Meanwhile, cook the spaghetti only till they still quiet firm (al dente). Once they are ready and drained, pour them straight onto the clams and turn them briefly on a high flame. Serve right away with just a touch of pepper.
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Old January 16th, 2008, 03:44 PM   #13
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TROUT WITH ALMONDS, LEMON, AND PARSLEY

serves 2

2 fresh trout
½ stick salted butter
2 oz/55 g slivered almonds
2 tbsp fresh flat-leaf parsley, washed and chopped
3 tbsp fresh lemon juice
salt and pepper
selection steamed vegetables, to serve


Season the fish with salt and pepper on both sides before cooking. Melt the butter in a large skillet and cook the trout on each side for 6-8 minutes, or until golden brown and cooked through.

Remove the fish to a heated serving dish and place in a warm oven.

Add the slivered almonds to the skillet, turning until they are golden brown. Add the parsley and the lemon juice, which will all combine into a lovely herby, lemony sauce.

To serve
, put the trout on plates and spoon over the sauce. The fish is delicious with a selection of steamed vegetables such as baby carrots and corn, broccoli, and some new potatoes.
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Old January 27th, 2008, 03:32 PM   #14
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SHRIMP SATAY

MARINADE

1 tsp ground coriander
1 tsp ground cumin
2 tbsp light soy sauce
4 tbsp vegetable oil
1 tbsp curry powder
1 tbsp ground turmeric
½ cup canned coconut milk
3 tbsp sugar


PEANUT SAUCE


2 tbsp vegetable oil
3 garlic cloves, crushed
1 tbsp Thai red curry paste
½ cup canned coconut milk
1 cup fish or chicken stock
1 tbsp salt
1 tbsp lemon juice
4 tbsp unsalted roasted peanuts, finely chopped
4 tbsp dried white bread crumbs

Using a sharp knife, make a shallow slit along the underside of each shrimp, then pull out the dark vain and discard. Set aside. Mix the marinade ingredients together in a bowl and add the shrimp. Mix well together , over, and let marinate in the refrigerator for at least 8 hours or overnight.

To make the sauce, heat the oil in a large skillet over high heat. Add the garlic, and cook, stirring, until just starting to color. Add the curry paste and cook, stirring for an additional 30 seconds. Add the coconut milk, stock, sugar, salt and lemon juice and stir well. Boil for 1-2 minutes, stirring constantly. Add the peanuts and bread crumbs and mix well together. Pour into a bowl, cover, and set aside.
Preheat the broiler or BBQ. Thread 3 shrimp onto each of 4 skewers. Cook under or over high heat for 3-4 minutes on each side until just colored through. Serve at once with peanut sauce.



serves 4
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Old January 27th, 2008, 05:09 PM   #15
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FISH TACOS

¼ RED CABBAGE, THINLY SLICED OR SHREDDED
¼ TSP DRIED OREGANO
¼ TSP GROUND CUMIN
1 TRSP MILD CHILI POWDER
2 GARLIC CLOVES, FINELY CHOPPED JUICE OF 2 LIMES
HOT PEPPER SUCE OR SALSA, TO TASTE ABOUT 1 LB/ 450 G FIRM-FLESHED WHITE FISH FILLETS, SUCH AS RED SNAPPER OR COD, SKINNED AD CUT INTO CHUNKS
3 TBSP ALL-PURPOSE FLOUR
VEGETABLE OIL, FOR FRYING
8 CORN TORTILLAS
1 TBSP CHOPPED FRESH CILANTRO
½ ONION, CHOPPED (OPTIONAL)
SALSA OF YOUR CHOICE
SALT AND PEPPER

Combine the cabbage with half the oregano, cumin, chili powder, and garlic then stir in the lime juice and salt and hot pepper sauce to taste. Set aside.

Put the fish on a plate and sprinkle with the remaining oregano, cumin, chili powder, and garlic and slat and pepper to taste. Dust with the flour.

Heat the oil in a skillet over high heat until it is smoking, add the fish and cook turning frequently, in small batches until golden on the outside and just tender in the center. Remove with a slotted spoon and rain on paper towels. Keep warm in a low oven while you cook the remaining fish.

Heat the tortillas one by one in a dry nonstick skillet over medium heat, sprinkling with a few drops of water as they heat; wrap the tortillas in a clean dish towel as you work to keep them warm. Alternatively, heat through in a stack in the pan, alternating the tortillas from the top of the bottom to warm evenly.

Put some of the warm fried fish in each tortilla, along with a large spoonful of the cabbage salad. Sprinkle with chopped fresh cilantro and onion, if desired. Add the salsa to taste and serve at once.



Serves 4
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Old February 1st, 2008, 11:55 PM   #16
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Grilled Bass with Fruit salsa


Ingredients
4 4- to 5-ounce fresh or frozen sea bass or halibut steaks, 1-inch thick
1 small lime
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chopped fresh strawberries
1/4 cup finely chopped seeded fresh poblano chile pepper (1/2 of a small)*
2 tablespoons snipped fresh cilantro
1/2 teaspoon cumin seeds, toasted**
1/8 teaspoon salt

Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

2. Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.

3. Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish. Makes 4 servings.

4. *NOTE:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

5. **NOTE: To toast cumin seeds, in a small skillet heat cumin seeds over medium heat until fragrant, shaking skillet occasionally.
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Old February 2nd, 2008, 03:48 PM   #17
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MEDITERRANEAN BAKED FISH\


¾ c. fresh bread crumbs, divided
1/3 c. Raisins
¼ c. fresh parsley; chopped
¼ c. grated Parmesan cheese
3 T. butter or margarine, melted
4 fillets of snapper, cod, haddock or flounder
Salt and pepper to taste
4 t. mustard, divided
Garnish; fresh parsley sprigs and lemon wedges

Mix together ½ c. bread crumbs, raisins, parsley and cheese. Add melted butter or margarine and toss; set aside.
Sprinkle fish lightly with salt and pepper, then spoon ¼ c. of the raisin mixture onto fish. Fold in ends of fish and roll. Place seam-side down in a lightly greased baking dish. Spread the top of each fish roll with one teaspoon mustard and sprinkle with remaining bread crumbs. Bake at 400 degrees for 20 minutes or until fish flakes easily,. Garnish with parsley sprigs and serve with lemon wedges. Serves 4
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Old February 7th, 2008, 09:41 PM   #18
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Ratatouille
serves 4

4 thick Tuna tournedos **
25 G Butter
Salt
Pepper of the mill

For ratatouille:

I Onion
2 cloves of garlic
4 large Tomatos
4 Aubergines
4 Zucchinis
2 Sweet peppers
2 Parsley branches
4 C. with Olive oil soup
1 furnished Bouquet


To peel and émincer the onion and garlic. To peel tomatos after to have plunged them 1 mn in ebullient water. Épépiner and to coarsely crush the flesh. To wash zucchinis and aubergines. To withdraw the ends and to cut the flesh in Des. To divide sweet peppers in two, to withdraw the stalk, seeds and the parts white. To cut the flesh in Des.
In a casserole, to make heat the olive oil, to make return the onion, to dissolve it while stirring up, then to add without ceasing stirring up aubergines, zucchinis, sweet peppers, tomatos, the furnished bouquet and garlic. To salt and pepper. To cover and let cook 30 mn on soft fire. Once cooked, to reserve ratatouille with the heat.
To wash, dry and chop parsley.
In a frying pan, to make return tournedos with butter 2 mn on each side.
Presentation.
To draw up in each plate, in the center the tournedos around ratatouille strewn with flat parsley.

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Old February 23rd, 2008, 03:35 PM   #19
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SWORDFISH-CUBAN FLARE

Ingredients
1 pound fresh or frozen swordfish steaks, cut 1 inch thick
1 large clove garlic, halved
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Nonstick cooking spray
1 recipe Fresh Tomato Salsa (see recipe below)

Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Rub fish on both sides with cut sides of garlic. Place fish in a shallow glass dish; drizzle with lime juice. Cover; marinate in the refrigerator for 30 minutes, turning once. Drain fish. In a small bowl, combine cumin, black pepper, and salt; sprinkle onto fish.

2. Coat a cold grill rack with cooking spray. Grill fish on rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve swordfish with Fresh Tomato Salsa. Makes 4 servings.

Fresh Tomato Salsa: In a medium bowl, combine 1 cup chopped red and/or yellow tomato; 1/4 cup chopped tomatillo; 1/4 cup chopped avocado; 2 tablespoons snipped fresh cilantro; 1 medium fresh jalapeno chile pepper, seeded and finely chopped;* 1 clove garlic, minced; 1 tablespoon lime juice; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. Serve immediately or cover and chill for up to 4 hours.

Broiler Method: Preheat broiler. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.
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Old March 13th, 2008, 02:45 PM   #20
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BBQ Shrimp Asian Style
1 cup soy sauce
1⁄4 cup fish sauce (nam pla)
1⁄4 cup sweet sake wine (mirin)
1⁄4 cup minced inner stalk lemongrass
1 tbsp. Indonesian chile paste
1 tbsp. finely chopped ginger
1 tsp. ground coriander seed
1 tsp. chopped garlic
1⁄3 cup palm sugar or brown sugar
20 jumbo shrimp (about 2 lbs.)
20 thin stalk ends lemongrass (about 6 whole stalks)


1. Mix soy sauce, fish sauce, sake, lemongrass, chile paste, ginger, coriander, garlic, and sugar in a 9" × 12" glass dish. Peel and devein shrimp, and add to marinade. Turn to coat well, and refrigerate 3–4 hours.


2. Cut lemongrass stalks into 3" pieces and skewer shrimp from head to tail, in the form of a "C". Grill on a preheated grill, or grill pan on the stove for 2 minutes on each side, then brush with marinade.
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