Shrimp With Tomato, Chilies and Pepper |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this supper gem in The Seattle Times - our local shrimp are plentiful now & our bird peppers are blossoming & just beginning to set fruit so this is a perfect fast supper for us. The adapted it from Secrets of the Red Lantern, by Pauline Nguyen; the story of one Vietnamese family's immigration to Australia, where members established a popular restaurant featuring the foods of their homeland. Sounds like a nice read too. Ingredients:
2 tablespoons vegetable oil |
1 tablespoon garlic, ground |
2 chilies, ripe red & chopped (bird's eye ) |
1 teaspoon tomato paste |
12 -16 jumbo shrimp, peeled, deveined, with tails on |
3 tablespoons sugar |
1 teaspoon black pepper, fresh cracked |
1/3 cup fish sauce |
3/4 cup fish stock |
1/2 tomato, diced |
1 green onion, sliced |
1/2 cup cilantro leaf, minced |
Directions:
1. Place the oil, garlic and chilies in a wok over medium heat; stir-fry until fragrant, 30 seconds.
2. Add the tomato paste, shrimp and sugar. Toss to combine. Add the pepper, fish sauce, fish stock and tomato. Increase the heat to high; heat to a simmer. Cook until shrimp are cooked through and turn pink, about 2 minutes.
3. Transfer the shrimp to a serving platter; cook the sauce to reduce, about 2 minutes. Pour over shrimp. Garnish with green onion and cilantro.
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