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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Herbs

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Total:: 55 min
Prep:: 45 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

Directions

In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.

Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.

My Private Notes

Name: Asian Pesto with Grilled Shrimp
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 3/4 cup roasted peanuts; 4 Serrano chiles; 3 cloves garlic; 1 tablespoon minced ginger; Juice of 3 limes; 2 tablespoons fish sauce (3 Crab brand); 1/2 cup peanut oil (Lion and Globe brand); 1/2 tablespoon salt; 1 tablespoon sugar; 2 cups Thai basil leaves; 1 cup cilantro leaves; 1 cup mint leaves; Canola oil; 12 large shrimp, peeled, deveined, tail on; Salt and black pepper to taste; 1 head baby romaine chiffonade