Thai Shrimp and Fresh Vegetable Rice |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition. Ingredients:
1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size) |
2 tablespoons fresh lime juice (not the bottled stuff, please!) |
4 teaspoons low sodium soy sauce (we use low-sodium tamari) |
1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose) |
1 teaspoon grated fresh ginger |
1 garlic clove, minced |
1 tablespoon cooking oil |
1 lb asparagus spear, bias-sliced into 1-inch pieces |
1 small sweet red pepper, cut into thin bite-size strips |
3 cups hot cooked rice |
1/4 cup chopped peanuts |
chopped fresh flat leaf parsley, for garnish |
Directions:
1. Thaw shrimp, if frozen.
2. Rinse shrimp; pat dry.
3. Place shrimp in medium bowl.
4. For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
5. Pour over shrimp; toss to coat.
6. Marinate at room temperature for 15 minutes, stirring occasionally.
7. Drain shrimp well, reserving marinade.
8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
10. Remove from wok; cover and keep warm.
11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
12. Add reserved marinade to wok and bring just to boiling.
13. Stir in cooked rice and peanuts.
14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
15. Spoon shrimp on top with a sprinkling of parsley.
16. Enjoy!
17. *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
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