Description
A thin But flavorful low-fat sauce that Serves as a Dipping sauce and Marinade.
Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
- Serves 8.
Ingredients
- ⅔ cup rice wine vinegar
- ½ cup tightly packed fresh mint leaves, chopped
- ⅓ cup (generous) low-fat milk
- 6 large garlic cloves, chopped
- 3 tablespoons minced lemongrass [1] or 1½ teaspoons minced lime peel (green part only)
- 2 tablespoons honey
- 2 teaspoons fish sauce (Nuoc Mam, Nam Pla) [2]
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon dried crushed red pepper
- ½ teaspoon imitation coconut extract
- 2 pounds uncooked medium to large shrimp, peeled, de-veined
Directions
- 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.
Nutritional information
Per Serving:
- Calories, 130
- Fat, 2 g
- Sodium, 231 Mg
- Cholesterol, 140 Mg