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Associate.com - Share Your Recipe!

Recipe Name: Sampan Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Pasta Comments:
Course: Entrees  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Shell-on Shrimp, uncooked
1/2 Pound(s) Mushrooms, white or brown
3 Tablespoon(s) Butter, or more if needed
1 Teaspoon(s) Garlic clove, minced
1 Teaspoon(s) Fresh ginger, minced
2 Teaspoon(s) Chives, chopped
1 Teaspoon(s) Lemon Juice
6 Fried noodle rafts, see
directions
1/2 Cup(s) Roasted red pepper, peeled
Seeded and chopped
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) Rice vinegar
1 Garlic clove, crushed OR 1/4
tsp garlic powder
1/2 Teaspoon(s) Fresh ginger, minced OR 1/4
tsp ground ginger
1 Dash(s) Cayenne
Directions:
Peel and devein shrimp, retaining tails, if desired. Set aside. Clean
mushrooms, removing stems. Cut mushroom caps into strips. Saute shrimp
in 2 Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1
tsp, each, minced garlic and ginger to pan. cook and Stir a minute;
add mushrooms and saute lightly, adding butter as needed. Return
shrimp to pan; sprinkle with chives and lemon juice. Keep warm.
Roasted Pepper Sauce: Combine red pepper, soy sauce, rice vinegar,
crushed garlic, 1/2 tsp minced ginger and cayenne in a small food
processor or blender; process until smooth. Makes 1/2 cup. Fried
Noodle Rafts: Cook 2 to 3 ounces curly Oriental noodles in boiling
salted water for 3 to 4 minutes until soft; drain. Rinse in cold water
and drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot
oil (360 degrees). Fry until brown and crisp. Drain on paper towels.
Keep in tight container to retain crispness. To Serve: Position noodle
raft on serving plate; spoon mushrooms and shrimp atop. Spoon a trail
of sauce around raft. *REF: Shrimp Recipes 11-Apr-98 WEBstationONE
from San Diego, Ca, USA. Shrimp Recipes and cooking tips from
supplier, Ocean Garden: see http://www.webstationone.com/recipes
1998-Apr Hanneman/Buster Recipe by: http://www.oceangarden.com/ *
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr
11, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 48
Total Fat: 5.8g
Cholesterol: 15.3mg
Sodium: 90.5mg
Potassium: 53.1mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g


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