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Thai Shrimp Stir-fry with Tomatoes and Basil

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Fri, Mar 29, 2013 at 11:45AM

 

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 chili 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 chili, 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:  ½ cup Brown rice

DIRECTIONS:

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 chili 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 chili 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.

Per Serving (4 servings)
Calories 226 Total Fat 12 g Saturated Fat 2 g Protein 18 g Total Carbohydrates 13 g Sugar 7 g

 





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