Herbed-And-Sweetened Shrimp |
Course : Shrimp
Source: Cooking Light, Jan/Feb 1995, page 71
Serves: 4 |
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Ingredients:
1/3 cup water |
2 tablespoons dark brown sugar |
2 tablespoons minced peeled gingerroot |
1 tablespoon fish sauce |
1/2 teaspoon cracked pepper |
2 cloves garlic -- minced |
1 pound large shrimp -- peeled and deveined |
3 tablespoons thinly sliced fresh basil |
1/2 teaspoon fresh lime juice |
3 cups hot cooked jasmine or other long-grain white rice |
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Preparation / Directions:
Combine first 6 ingredients in a large nonstick skillet; stir well.
Place over high heat, and cook 5 minutes or until mixture is slightly thickened.
Add shrimp; cook 3 minutes or until shrimp is done, stirring constantly.
Remove from heat; stir in basil and lime juice.
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