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Thai Shrimp and Fresh Vegetable Rice
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    Thai Shrimp and Fresh Vegetable Rice
  • 12 ounces fresh or frozen peeled and deveined medium shrimp
  • 2 T lime juice
  • 4 t soy sauce
  • 1 fresh jalapeno, seeded and finely chopped*
  • 1 t grated fresh ginger
  • 1 clove garlic, minced
  • 1 T cooking oil
  • 1 pound asparagus spears, bias sliced 1 inch thick
  • 1 small sweet red bell pepper, cut into thin bite-size strips
  • 3 cups hot cooked rice
  • 1/4 cup chopped peanuts
  • Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in a plastic bag set in a bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger and garlic. Pour over shrimp. Seal bag; turn once to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours, turning bag occasionally. Drain shrimp well; reserve marinade.

    Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Cook and stir shrimp in hot oil 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; cook and stir for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and chopped peanuts. To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top.

    Makes 4 servings.

    *Note: Hot peppers contain volatile oils that can burn eyes, lips and sensitive skin. Wear plastic gloves while working with peppers and be sure to wash your hands thoroughly after handling the peppers.

    A hint of jalapeno pepper and ginger makes an intriguing blend of flavors with fresh springtime vegetables and shrimp in this stir-fry.

    From: Bond Magazine
    Posted By: Karen Stober, Via: Chile Head Mailing List
    Post Date: Thu, 17 May 2001

    *BACK TO THAI*







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