Chili Shrimp
From sosousme 14 years agoIngredients
- 1 (2-inch) piece fresh ginger, peeled and sliced shopping list
- 3 cloves garlic, peeled and lightly crushed shopping list
- 2 small, or 1 large shallot, peeled and roughly chopped shopping list
- 4 small red chilies (Thai style peppers) or 2 serrano peppers, seeded, stemmed and sliced shopping list
- 1 tablespoon grapeseed oil shopping list
- 2 tablespoons tomato paste shopping list
- 2 tablespoons fresh lime juice shopping list
- 2 tablespoons fish sauce (such as Thai Kitchen) shopping list
- 2 teaspoons low-salt soy sauce shopping list
- 2 tablespoons water shopping list
- 1 tablespoon sugar shopping list
- 1 1/2 pounds small shrimp, peeled and deveined shopping list
How to make it
- Mince the ginger, garlic, shallots and chilies in a food processor, or by hand.
- Put the oil in a wok or large skillet and turn heat to medium-high. Add the minced spices and cook, stirring constantly, for about 30 seconds.
- Stir in the tomato paste, lime juice, fish sauce, soy sauce, sugar and water. Add the shrimp and coat with sauce. Cook until the sauce is bubbling and the shrimp turns pink, about 5 minutes.
- Per Serving: 245 Calories; 6g Fat; 35g Protein; 10g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 490g Sodium.
People Who Like This Dish 3
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