Recipe - Grilled Shrimp With Tomato-Ginger Sauce

24 lg Shrimp, cleaned (about 1
lb.)
One half cup Dry white wine
1 small Onion, finely chopped
2 tablespoon Fresh lemon juice
1 tablespoon Olive oil

TOMATO GINGER SAUCE
1 tablespoon Olive oil
3 Scallions, chopped
6 Cloves garlic, minced
1 tablespoon Fresh ginger, minced
2 Jalapeno peppers, seeded and
chopped
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cumin
One fourth teaspoon Dry mustard (I didn't have
any; I used mustard seed,
toasted and ground with
mortar and pestle)
3 Ripe tomatoes, peeled,
seeded and chopped (I had
smallish Italian tomatoes,
so I used 5)
1 teaspoon Brown sugar
1 tablespoon Red wine vinegar

I prepared this recipe from a TimeLife cookbook. It's part of a series, I
think called Healthy Cooking, volume Fish and Shellfish. It was easy to
prepare and very, very good. It's called Grilled; directions are for
Broiled. Go figure. It works either way.

In a bowl, combine the onion, wine, lemon juice and oil. Add the shrimp
and let them marinate, refrigerated, for about an hour.

For the sauce: Heat oil in large skillet over med heat. Add scallions,.
garlic, ginger and jalapenos; cook for 2 minutes, stirring constantly.

Stir in the coriander, cumin and mustard and cook for one minute more. Add
the tomatoes and cook them stirring constantly, for another minute. Remove
from heat and stir in the brown sugar and vinegar. Transfer to serving bowl
and cool.

Preheat the broiler. Thread the shrinp in interlocking pairs onto four
skewers. Brush the shrimp with remaining marinade and broil them about 2
inches below the heat until they are opaque; about 3 minutes.

Serve the shrimp atop a bed of rice, with the sauce alongside. I served it
with lime wedges and steamed broccoli.
Posted to FOODWINE Digest 14 October 96

Date: Tue, 15 Oct 1996 11:58:59 +0800

From: Gretl Collins gretl_collins@AGCS.CAS.PSU.EDU