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Recipe by: euria
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See below ingredients and instructions of the recipe
Karen Mintzias -(minced), or:
2 Lemon grass stalks, or: 1 ts Lime zest
2 ts -Lemon zest 1 ts Honey
2 Shallots, minced 1/2 c Unsweetened coconut milk
3 Garlic cloves, minced 1 lb Shrimp, peeled
2 ts Fresh ginger, grated 2 ts Canola oil
2 ts Coriander seeds 1/2 c Lime juice
6 Yellow or green chilies 1/4 c Mirin or white wine
-(minced) 1/2 ts Salt
1/2 c Fresh kaffir lime leaves
PREP TIME: 15 minutes COOKING TIME: 10 minutes
1. Remove tough outer leaves and ends of lemon grass and discard.
Coarsely chop lemon grass.
2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies,
cilantro, kaffir leaves, honey and coconut milk in a food processor
and puree until smooth.
3. Heat oil in a large skillet and saute shrimp until opaque, about 5
minutes. Add lime juice, mirin, salt and lemon grass mixture to
shrimp. Continue cooking 3 to 4 minutes until shrimp are done.
Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg
cholesterol, 0 g fiber.
Source: Delicious! - April, 1993
Typed for you by Karen Mintzias
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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