Herbed-and-sweetened shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Water |
| 2 | tablespoons | Dark brown sugar |
| 2 | tablespoons | Ginger root -- peeled and minced |
| 1 | tablespoon | Fish sauce |
| ½ | teaspoon | Cracked pepper |
| 2 | cloves | Garlic -- minced |
| 1 | pounds | Large shrimp -- peeled and deveined |
| 3 | tablespoons | Fresh basil -- thinly sliced |
| ½ | teaspoon | Fresh lime juice |
| 3 | cups | Hot cooked jasmine rice |
| Or other long-grain white | ||
| Ri | ||
Directions
Recipe by: Cooking Light, Jan/Feb 1995 Combine first 6 ingredients in a large nonstick skillet; stir well. Place over high heat, and cook 5 minutes or until mixture is slightly thickened. Add shrimp; cook 3 minutes or until shrimp is done, stirring constantly. Remove from heat; stir in basil and lime juice. Serve over rice.
Typed by Olivia Liebermann
Recipe By :