Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Water |
| 2 tablespoons | Dark brown sugar |
| 2 tablespoons | Ginger root; peeled and minced |
| 1 tablespoon | Fish sauce |
| ½ teaspoon | Black pepper; freshly ground |
| 2 \N | Cloves garlic; minced |
| 1 pounds | Shrimp; large |
| 3 tablespoons | Fresh basil; thinly sliced |
| ½ teaspoon | Lime juice |
| 3 cups | Cooked rice; white or jasmine |
Combine first six ingredients in a large nonstick skillet; stir well. Place over high heat, and cook five minutes or until mixture is slightly thickened. Add shrimp; cook three minutes or until shrimp is done, stirring constantly. Remove form heat; stir in basil and lime juice. Serve over rice.
Recipe by: Cooking Light, January, 1995 Posted to Digest eat-lf.v097.n311 by "Cornellier, Ann" <Cornellier.Ann@...> on Dec 8, 1997