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      RECIPE TITLE "Cilantro Shrimp with Peanut Sauce"
    Recipe from Simply Shrimp, Salmon and Fish Steaks , copyright © 2000 by Leslie Glover Pendleton. All rights reserved.

    yields Serves 8 as a first course or 4 as a main dish time --- difficultyeasy

    How many times have you been at the market shopping for supper and stumbled across a glistening salmon or a barrel of feisty, jumping shrimp? You're tempted, but then you ask yourself, "Aside from the usual squeeze of lemon or pat of butter, how do I prepare this?" In Simply Shrimp, Salmon, and (Fish) Steaks, Leslie Glover Pendleton brings the bounty of the sea into our kitchens. These inventive, healthful, simple, and tasty recipes remove any doubt you may have about purchasing salmon and shrimp.

    These tasty Southeast Asian-inspired shrimp make an unusual hors d'oeuvre. Serve the sauce in individual dipping pots when serving as a main course.


    2 pounds raw medium to large shrimp, peeled
    2 cups lightly packed fresh cilantro sprigs
    2 tablespoons fresh lime juice
    2 tablespoons olive oil
    1/2 teaspoon salt

    The sauce:
    1/4 cup chunky-style peanut butter
    1 teaspoon sugar
    1/2 teaspoon curry powder
    2 tablespoons fresh lime juice
    2 tablespoons light soy sauce
    1 to 2 tablespoons water
    1/8 teaspoon cayenne pepper


    Put the shrimp in a bowl.
    In a blender puree the cilantro, lime juice, oil, and salt, and stir it into the shrimp. Cover and refrigerate for at least 30 minutes, up to 8 hours.
    In a small bowl whisk together the ingredients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.
    Preheat the broiler, with the oven rack set on the top level.
    Spread the shrimp in a single layer in a large jelly-roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.
    Serve the shrimp with the peanut sauce.

    NOTE: Alternatively, shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.

    HOT! We recommend:

    Simply Shrimp, Salmon and Simply Shrimp, Salmon and Fish Steaks
    A delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send your senses swimming. Shrimp are available everywhere, salmon is farmed and therefore reliable and featured in fish stores and supermarkets and fish steaks (tuna, halibut, swordfish) are practically convenience food. All that's missing for the practical home cook are contemporary, sensible, tasty recipes. Leslie Glover Pendleton, veteran recipe writer and developer, demystifies and simplifies seafood cooking with a wonderful assortment of 120 recipes that widens the cook's repertoire beyond a pat of butter and a lemon wedge. Using familiar ingredients and simple techniques-no scaling, gutting or filleting here!-Pendleton has created such mouthwatering seafood specialties as Orange Glazed Shrimp with Gingered Cucumber Salsa and Sesame Crusted Salmon Teriyaki, along with a chapter of side recipes for such welcome accompaniments as Broccoli Rabe with Balsamic Vinegar and Mashed White Beans and Garlic. After trying these naturally healthy quick recipes, home cooks will be disappointed when they eat fish they haven't prepared themselves!


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