Thai Shrimp and Fresh Vegetable Rice

Thai Shrimp and Fresh Vegetable Rice

FROM: RockyB





If you like shrimp this thai sprimp you will love


3/4 pound fresh or frozen peeled and deveined medium shrimp
2 tablespoons lime juice
4 teaspoons soy sauce
1 fresh jalapeno pepper, seeded and finely chopped*
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon cooking oil
1 pound asparagus spears, bias-sliced into 1-inch pieces
1 small red sweet pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts


1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade.

2. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts.

3. To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top


Check Them Off Check each Item!
select item3/4 pound fresh or frozen peeled and deveined medium shrimp
select item2 tablespoons lime juice
select item4 teaspoons soy sauce
select item1 fresh jalapeno pepper
select item1 teaspoon fresh ginger
select item1 clove garlic
select item1 tablespoon cooking oil
select item1 pound asparagus spears
select item1 small red sweet pepper
select item3 cups hot cooked rice
select item1/4 cup chopped peanuts

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