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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A similar recipe was emailed to me and I made several changes to create this spicy dish. Ingredients:
1 tablespoon lime juice |
1 teaspoon thai fish sauce |
2 teaspoons brown sugar |
1 teaspoon cornstarch |
1 tablespoon cooking oil |
4 garlic cloves, minced |
2 medium jalapenos, minced |
4 green onions, cut on diagonal in 1 inch lengths |
1/4 teaspoon dried red pepper flakes |
1 lb raw shrimp, peeled and deveined (31 to 40 count) |
1/4 cup fresh basil, chopped |
1/4 cup fresh mint, chopped |
1/2 cup jasmine rice, cooked as per package instructions |
Directions:
1. In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
2. Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
3. Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.
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