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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a super-quick, super easy, super tasty stir-fry; perfect for a quick weeknight meal. Serve over steamed rice, preferably Jasmine. A Reisling would be a great wine choice. Ingredients:
1 (2-inch) piece fresh ginger, peeled and sliced |
3 cloves garlic, peeled and lightly crushed |
2 small, or 1 large shallot, peeled and roughly chopped |
4 small red chilies (thai style peppers) or 2 serrano peppers, seeded, stemmed and sliced |
1 tablespoon grapeseed oil |
2 tablespoons tomato paste |
2 tablespoons fresh lime juice |
2 tablespoons fish sauce (such as thai kitchen) |
2 teaspoons low-salt soy sauce |
2 tablespoons water |
1 tablespoon sugar |
1 1/2 pounds small shrimp, peeled and deveined |
Directions:
1. Mince the ginger, garlic, shallots and chilies in a food processor, or by hand.
2. Put the oil in a wok or large skillet and turn heat to medium-high. Add the minced spices and cook, stirring constantly, for about 30 seconds.
3. Stir in the tomato paste, lime juice, fish sauce, soy sauce, sugar and water. Add the shrimp and coat with sauce. Cook until the sauce is bubbling and the shrimp turns pink, about 5 minutes.
4. Per Serving: 245 Calories; 6g Fat; 35g Protein; 10g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 490g Sodium.
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