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Estimated cooking time: 30 minutes

Preparation time: 20 minutes

Makes 4 Servings

 

Thai Shrimp and Fresh Vegetable Rice Ingredients:

• 1lb fresh shrimp or frozen shrimp, peeled & deveined (medium size)
• 2 tablespoons fresh lime juice (not the bottled stuff, please!)
• 4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
• 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 lb asparagus spears, bias-sliced into 1-inch pieces
• 1 small sweet red pepper, cut into thin bite-size strips

• 3 cups hot cooked rice
• 1/4 cup chopped peanuts
• chopped fresh flat leaf parsley, for garnish

Thai Shrimp and Fresh Vegetable Rice Cooking Instructions:

• Thaw shrimp, if frozen.
• Rinse shrimp; pat dry.
• Place shrimp in medium bowl.
• For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic.
• Pour over shrimp; toss to coat.
• Marinate at room temperature for 15 minutes, stirring occasionally.
• Drain shrimp well, reserving marinade.
• Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
• Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
• Remove from wok; cover and keep warm.
• Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
• Add reserved marinade to wok and bring just to boiling.
• Stir in cooked rice and peanuts.
• To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
• Spoon shrimp on top with a sprinkling of parsely. Enjoy!

Note: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, put plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water.

Tags: rice, seafoods

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