Shrimp with Thai Dipping Sauce

Shrimp With Thai Dipping Sauce

A Thin But Flavorful Low-Fat Sauce That Serves as a Dipping Sauce And Marinade.


 * 2/3 Cup rice wine Vinegar
 * 1/2 Cup Tightly Packed Fresh mint Leaves, Chopped
 * 1/3 Cup (generous) low-Fat Milk
 * 6 Large garlic Cloves, Chopped
 * 3 Tablespoons Minced lemongrass* or 1 1/2 Teaspoons Minced lime Peel (green Part Only)
 * 2 Tablespoons honey
 * 2 Teaspoons Fish Sauce (nuoc Mam, Nam Pla)*
 * 2 Teaspoons Low-Sodium soy Sauce
 * 1 Teaspoon Dried crushed Red Pepper
 * 1/2 Teaspoon Imitation coconut Extract


 * 2 Pounds Uncooked Medium to Large shrimp, Peeled, Deveined


 * lemongrass, Nuoc Mam, And Nam Pla Are Available at Southeast Asian Markets And Specialty Foods Stores.

Combine First 10 Ingredients in Large Bowl. (can be Prepared up to 1 Day Ahead. Cover And Refrigerate.)Bring Pot of water to Boil. Add shrimp And Cook 2 Minutes Until Opaque. Drain. Refresh Under Cold water And Drain. Add shrimp to Sauce Mixture And Let Stand 45 Minutes. Chill in Refrigerator 1 Hour.(can be Prepared up to 4 Hours Ahead. Cover.)

Transfer shrimp to Platter. Pour Sauce Into Decorative Bowl; Place Sauce in Center of Platter And Serve.

Per Serving: Calories, 130; Fat, 2 g; Sodium, 231 Mg; Cholesterol, 140 Mg

Serves 8.

Jenn b Aka Mom2sam And Tiny

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contributed by :
* World Recipes Y-Group