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Shrimp + Pierogies w/Peanut Sauce, ( 20 )

Source of Recipe

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Recipe Link: www.giorgiofoods.com/foodservice/shrimp_peanut.htm

Shrimp + Pierogies w/Peanut Sauce, ( 20 )

60 each Giorgio Potato & Onion Pierogies, boiled 5 minutes
7 1/2 pounds Large Shrimp, peeled and deveined
For Sauce:
15 cups Pineapple Juice
1 1/4 cups Soy Sauce
5 tablespoons Fresh grated ginger
10 teaspoons Crushed red pepper
2 1/2 cups Peanut butter, smooth
10 tablespoons Cornstarch
5 tablespoons Honey

Sauté shrimp for 2 to 3 minutes and reserve for later use.
In a saucepan, combine 2 cups of the pineapple juice with the soy sauce,
ginger, and crushed red pepper. Simmer for 5 minutes. Reduce heat and add
peanut butter and honey, mix thoroughly. Bring back to simmer and cook until
sauce is smooth. Combine remaining pineapple juice with cornstarch and add
to sauce, cook until slightly thickened.
Add Pierogies and shrimp, simmer until heated through. Serve immediately.
(Substitute chicken, scallops or portabella mushrooms for the shrimp.)
Yield: 20 servings