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Ingredientes
- 3/4 c. Roasted peanuts
- 4 x Serrano chiles
- 3 x Garlic cloves
- 1 Tbsp. Chopped ginger Juice of 3 limes
- 2 Tbsp. Fish sauce (3 Crab brand)
- 1/2 c. Peanut oil (Lion and Globe brand)
- 1/2 Tbsp. Salt
- 1 Tbsp. Sugar
- 2 c. Thai basil leaves
- 1 c. Cilantro leaves
- 1 c. Mint leaves Canola oil
- 12 lrg Shrimp peeled, deveined, tail on Salt to taste Freshly-grnd black pepper to taste
- 1 x Baby romaine head cut chiffonade
Direcciones
- In a food processor, puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar till smooth. Don't overmix as you can heat the mix. Add in the herbs and puree smooth. Check for seasoning.
- Oil shrimp on both sides and season. Grill on both sides for about 5 min total.
- Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 453 | |
| Calories from Fat 371 | 82% |
| Total Fat 41.77g | 52% |
| Saturated Fat 7.01g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1692mg | 71% |
| Potassium 419mg | 12% |
| Total Carbs 10.6g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.14g | 3% |
| Protein 13.38g | 21% |
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