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Name: Lime Cilantro Shrimp over Black Pasta (Mf)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Lime juice; 1 lb Fresh shrimp 8 to 12 ounces; 2 tb Sesame oil; 1/2 ts ginger Minced; 2 tb Cilantro leaves roughly chopped; 1 c frozen petite peas Thawed; 8 oz Dried black ink or fresh; 1/2 ts fresh garlic Minced; 2 tb Vegetable oil; 1 Fresh jalapeno pepper; Salt

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INGREDIENTS

2 tb Lime juice
1 lb Fresh shrimp ; 8 to 12 ounces
2 tb Sesame oil
1/2 ts ginger ; Minced
2 tb Cilantro leaves ; roughly chopped
1 c frozen petite peas ; Thawed
8 oz Dried black ink ; or fresh
1/2 ts fresh garlic ; Minced
2 tb Vegetable oil
1 Fresh jalapeno pepper
Salt

Servings

INSTRUCTIONS

In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes. While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on. When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry. Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6686 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

NOTES

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Lime Cilantro Shrimp over Black Pasta (Mf)

2 tb Lime juice
1 lb Fresh shrimp 8 to 12 ounces
2 tb Sesame oil
1/2 ts ginger Minced
2 tb Cilantro leaves roughly chopped
1 c frozen petite peas Thawed
8 oz Dried black ink or fresh
1/2 ts fresh garlic Minced
2 tb Vegetable oil
1 Fresh jalapeno pepper
 Salt

In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and  minced jalapeno and marinate the shrimp in the mixture for 30 minutes.    While this is marinating bring 1 quart of salted water to a boil for the  pasta and peel and devein the shrimp, leaving the little tail on.    When the pasta is about 5 minutes shy of being cooked, drain the shrimp,  reserving the marinating juices and pat dry.    Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2  minutes or until done. Add the peas and reserved marinating juices and  bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide  it into two serving bowls and top each portion with shrimp. Garnish with  cilantro.    Yield: 2 servings    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved    MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11,  1997    Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6686 Posted to MC-Recipe Digest  V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

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Nutrition

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Serving Size: 1 Serving (451g)
Recipe Makes: 2

Calories: 498
Calories from Fat: 241 (48%)

Amt Per Serving		% DV

	Total Fat 26.8g	36 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 9.8g
Cholesterol 340.5mg		105 %
Sodium 405mg		14 %
Potassium 564.7mg		15 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 10.1g
Protein 49.3g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 498

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