GrillingFool
Head Chef
(Invented for last night's dinner)
FIFTEEN CLOVES??? Yup, and it doesn't overpower the dish, either!
15 cloves of garlic, sliced very thin
1/2 inch fresh ginger, minced
2 inches lemongrass, minced
1/2 stick of real butter
3 5 inch zucchini, sliced diagonally 1 inch thick
12 cherry tomatoes, sliced in half
1/2 pound shrimp (I used pre-cooked)
3/4 cup chicken stock
cornstarch for thickening
salt
Saute the garlic, lemongrass and ginger in the melted butter for about 3 minutes. Add the zucchini, saute for another 3-4 minutes. Add shrimp, tomatoes, chicken stock, mix well. Cover and let simmer about 5 minutes. Mix 2-3 tsp cornstarch with a small amount of water or stock, add to boiling sauce and stir till thickened. Salt to taste. Serve on linguini. This got "good enough for restaurant fare", our highest award!
FIFTEEN CLOVES??? Yup, and it doesn't overpower the dish, either!
15 cloves of garlic, sliced very thin
1/2 inch fresh ginger, minced
2 inches lemongrass, minced
1/2 stick of real butter
3 5 inch zucchini, sliced diagonally 1 inch thick
12 cherry tomatoes, sliced in half
1/2 pound shrimp (I used pre-cooked)
3/4 cup chicken stock
cornstarch for thickening
salt
Saute the garlic, lemongrass and ginger in the melted butter for about 3 minutes. Add the zucchini, saute for another 3-4 minutes. Add shrimp, tomatoes, chicken stock, mix well. Cover and let simmer about 5 minutes. Mix 2-3 tsp cornstarch with a small amount of water or stock, add to boiling sauce and stir till thickened. Salt to taste. Serve on linguini. This got "good enough for restaurant fare", our highest award!