Singapore Shrimp Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. We were intrigued by the flavored cooking oil, ginger soy sauce and curry paste we found in the Asian foods section of the market last year, and used them to lend flair to this quick dish. Steamed white rice is the ideal side. Use a melon baller to scoop papaya, mango and passion-fruit sorbets into pretty cups, and garnish with crisp ginger cookies. Ingredients:
2 tablespoons thai oil or other flavored cooking oil |
10 ounces uncooked medium shrimp, peeled, deveined |
1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups) |
2/3 cup canned unsweetened coconut milk |
2 tablespoons ginger-flavored or spicy soy sauce |
1 teaspoon thai red or green curry paste |
chopped green onions |
Directions:
1. Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.
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