Recipe - Planet Hollywood Thai Shrimp Pasta

One half cup Thai sauce; (see recipe)
1 teaspoon Butter; (about)
1 teaspoon Chopped garlic 16 jumbo
shrimp; peeled and
deveined, (16 to 20 or 26
to 30 count)
1 cup Juliennecut vegetables;
(celery, carrots, bell
pepper and/or onion)
1 tablespoon Freshly chopped cilantro;
(divided)
1 tablespoon Chopped peanuts; (divided)
10 ounce Uncooked linguine; cooked
2 tablespoon Chopped green onion to
garnish

THAI SAUCE
2 tablespoon Ketchup
Three fourths teaspoon Rice vinegar
1 One half teaspoon Sesame oil
One half teaspoon Hot and spicy oil; (chili
oil can be substituted)
One half teaspoon Garlic powder
One half teaspoon Onion powder
1 One half teaspoon Hoisin sauce
One half teaspoon Fresh chopped garlic
One half teaspoon Freshly chopped ginger root
1/8 cup Lemon juice
One half teaspoon Chinese mustard powder
2 tablespoon Soy sauce
1 One half teaspoon Water
One half teaspoon Crushed red pepper
One fourth cup Sweet chili sauce
One half teaspoon Peanut butter

Richard G. Sackleh, executive chef, sent the recipe. It includes a spicy
sweet Thai sauce.

Prepare Thai sauce and set aside. Place butter and garlic in clean, heated
saute pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally
to cook evenly. Add additional butter if pan becomes too dry.

Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2
cup Thai sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp
from mixture.

Divide pasta with vegetables and sauce between 2 serving bowls. Place
reserved shrimp, tails up, around rims of bowls, facing toward middle.
Garnish center of each bowl with the onions, remaining peanuts and
cilantro. Makes 2 servings.

Note: Additional Thai sauce can be added to this dish or remaining sauce
can be refrigerated 4 to 5 days and used in another dish.

Thai sauce: Place all ingredients except crushed red pepper in blender and
blend well. Place in storage container. Mix in crushed pepper. Use One half cup
or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce
keeps 4 to 5 days.

Note: Hoisin sauce and sweet chili sauce are available at Asian specialty
stores.

Posted to recipeludigest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998