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Print this Recipe    Sauteed Shrimp and Prawns with Spicy Plum Sauce

1 lb Medium shrimp, peeled and
Deveined
3 ts Oil, divided
1 lg Yellow bell pepper, stemmed,
Seeded and cut into very
Thin strips
2 md Green onions, thinly sliced
3/4 c Spicy Plum Sauce (see
Separate recipe)
1 tb Finely minced cilantro

1. Prepare the shrimp and refrigerate until ready to cook.

2. In a heavy skillet, heat 1 teaspoon oil over medium heat. Add half of
the shrimp and saute until pink and just cooked through, about 2 minutes.
Do not overcook. Remove from the pan and heat another teaspoon oil. Add
the remaining shrimp and cook as before. Remove from the pan.

3. Put the remaining teaspoon oil in the pan. Add the bell pepper and
green onions; saute 3 minutes. Add the plum sauce and simmer 2 minutes.
Stir in the shrimp and cook over medium-low heat 2 minutes.

4. Sprinkle with cilantro and serve.



Spicy Plum Sauce

1 1/2 lb Plums
1 tb Oil
2 md Cloves garlic, peeled and
Finely minced
1/4 c Minced fresh gingerroot
1/2 ts Five-spice powder
1/2 c Lime juice
OPTIONAL: 1 tbsp dry sherry
5 tb Brown sugar
1/2 ts Asian chili paste with
Garlic (see note)
1/4 ts Salt

1. Pit the plums and coarsely chop. Put into a food processor and puree.

2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add
the garlic and ginger; saute 2 minutes.

3. Stir in the plum puree, five-spice powder, lime juice, optional sherry,
brown sugar, chili paste and salt. Bring to a boil, reduce the heat and
simmer 25 minutes. Stir often.

4. Remove from the heat and cool. Transfer to jars and refrigerate or
freeze.

Note: Chili paste with garlic can be found in the Asian section of major
supermarkets.

Data per tablespoon:
Calories.....27 Carbohydrates.....6g Monounsaturated fat.....0g
Protein......0g Sodium..........18mg Polyunsaturated fat.....0g
Fat..........0g Saturated fat.....0g Cholesterol............0mg

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