Shrimp with Thai Dipping Sauce

Name: Shrimp with Thai Dipping Sauce
Ingredients: 2/3 cup rice wine vinegar; 1/2 cup tightly packed fresh mint leaves, chopped; 1/3 cup (generous) low-fat milk; 6 large garlic cloves, chopped; 3 tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only); 2 tablespoons honey; 2 teaspoons fish sauce (nuoc mam, nam pla)*; 2 teaspoons low-sodium soy sauce; 1 teaspoon dried crushed red pepper; 1/2 teaspoon imitation coconut extract; 2 pounds uncooked medium to large shrimp, peeled, deveined; *Lemongrass, nuoc mam, and nam pla are available at Southeast Asian markets and specialty foods stores.

12 ingredients

13 steps

Ingredients

2/3 cup rice wine vinegar
1/2 cup tightly packed fresh mint leaves, chopped
1/3 cup (generous) low-fat milk
6 large garlic cloves, chopped
3 tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only)
2 tablespoons honey
2 teaspoons fish sauce (nuoc mam, nam pla)*
2 teaspoons low-sodium soy sauce
1 teaspoon dried crushed red pepper
1/2 teaspoon imitation coconut extract
2 pounds uncooked medium to large shrimp, peeled, deveined
*Lemongrass, nuoc mam, and nam pla are available at Southeast Asian markets and specialty foods stores.

Directions

1

Combine first 10 ingredients in large bowl.
2

(Can be prepared up to 1 day ahead.
3

Cover and refrigerate.)
4

Bring pot of water to boil.
5

Add shrimp and cook 2 minutes until opaque.
6

Drain.
7

Refresh under cold water and drain.
8

Add shrimp to sauce mixture and let stand 45 minutes.
9

Chill in refrigerator 1 hour.
10

(Can be prepared up to 4 hours ahead.
11

Cover.)
12

Transfer shrimp to platter.
13

Pour sauce into decorative bowl; place sauce in center of platter and serve.