1 smallonion (2-1/2)
7 largegarlic cloves
1 Tbsple kum kee chili garlic sauce
3/4 cdry white wine
12 largeraw shrimp (21-25 per lb)
1 tsporegano, dried
1 tspthyme, dried
How to Make Saigon Shrimp
- Prepare BOWTIE NOODLES as desired.
and save some of the water in case you may
need to add to the sauce if consistancy is not
what you like.
- Melt BUTTER in skillet
Saute ONION until transparent
Add GARLIC and saute for 1 minute (do not remove garlic)
Add CHILI SAUCE, WINE, OREGANO and THYME
- Shell and devein (optional) SHRIMP.
Add SHRIMP to the sauce mixture and cook until
SHRIMP become pink.
- Serve over BOWTIE NOODLES or even rice if you prefer one over the other.