Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar[ sized serving of Shrimp Scampi, this is a dish worth trying.] Ingredients:
2 tablespoons soy sauce |
1 tablespoon water |
2 teaspoons southeast asian fish sauce |
4 teaspoons light brown sugar |
3 tablespoons peanut oil |
3 cloves garlic, chopped |
1 tablespoon grated, peeled, fresh ginger |
1/2 to 1 teaspoon red chile flakes |
1 pound large shrimp, peeled and deveined |
1/2 medium red onion, cut in 1-inch dice |
1 medium yellow pepper, seeded, cut in 1-inch dice |
1 jalapeno chile, thinly sliced into rounds |
2 cups cherry tomatoes, halved |
3/4 cup torn fresh basil leaves |
1/4 cup torn fresh mint leaves |
2 tablespoons freshly squeezed lime juice |
serving suggestion: jasmine rice |
Directions:
1. In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
2. Copyright 2003 Television Food Network, G.P. All rights reserved
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