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 | 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 |
\N \N | Or other long-grain white |
\N \N | Ri |
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 :