FETTUCINE WITH SHRIMP AND SCALLIONS
2 teaspoons finely chopped fresh ginger root 2 green onions, finely chopped 2 tablespoons finely chopped pecan pieces 1 teaspoon peanut oil 1 teaspoon chili sauce 1 teaspoon soy sauce 1 teaspoon crushed garlic 1 teaspoon dark sesame oil 12 shrimp, cooked, tails removed 1/3 pound fresh fettucine
Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this before you begin the recipe.
Put the ginger, green onion and pecans in a food processor and chop.
In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic, and sesame oil.
Clean shrimp and remove tails.
When the water is boiling, add the fettuccini and simmer 2 to 3 minutes until tender but still chewy.
Meanwhile, heat wok and oil with the peanut oil (or canola oil). Add the processed ingredients; add the shrimp.
Drain the pasta. Add to the wok. Toss with the chili sauce ingredients. Serve at once.
Servings: 2 Source: Chef du Jour, TV Food Network, April 1996 |