www.monthlymealplanner.com
Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed
by Elizabeth Kilrain
serves: 4
  Food Network Thai stir-fry shrimp recipe
Ingredients:
  2 tbsp   soy sauce
  1 tbsp   water
  2 tsp   Southeast Asian fish sauce
  4 tsp   light brown sugar
  3 tbsp   peanut oil
  3 cloves   garlic, chopped
  1 tbsp   grated, peeled, fresh ginger
  1 tsp   red chile flakes
  1 lb   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 chile, thinly sliced into rounds
  2 cups   cherry tomatoes, halved
  3/4 cup   torn fresh basil leaves
  1/4 cup   torn fresh mint leaves
  2 tbsp   freshly squeezed lime juice
  2 cups   jasmine 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 chile 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 chile 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.

Copyright 2003 Television Food Network, G.P. All rights reserved