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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Sprimp Stir Fry Recipe

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This recipe for Thai Sprimp Stir Fry is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T soy sauce
1 T water
4 t light brown sugar
4 T olive oil
3 cloves garlic, minced
1 T gingeroot, chopped
1 t red chile flakes
1 lb shrimp, peeled
1/2 onion, chopped
1 yellow bell pepper, chopped
1 jalepeno, seeded and chopped (optional)
1 28 oz can diced tomatoes
3/4 c torn basil leaves
1/2 c torn mint leaves
1 lime, freshly squeezed
hot cooked rice
Directions:
Directions:
In small bowl, cmobine 1st 3 ingredients. Set aside. Heat oil in pan over med-hi heat. Add garlic, ginger, and chili flakes, and cook 30 seconds. Add shrimp and stri-fry until pick but still translucent in middle, about 2 minutes. Transfer shrimp to med bowl with slotted spoon. Add onion, pepper and chili to skillet, and stir-fry until lightly browned, about 2 minutes. Return shrimp to pan along with the soy sauce mixture. Bring to a boil and stir-fry until the sauce glazes shrimp about 1 minute. Add tomoatoes and stir until coated with sauce-about 15 seconds. Remove pan from heat, stir in basil, mint, and lime juice.
Serve immediately over rice.

 

 

 

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