12 oz Peeled, deveined medium
- shrimp
2 tb Lime juice
4 ts Soy sauce
1 Jalapeno; seeded, fine
- chopped
1 ts Grated fresh ginger
1 cl Garlic; minced
1 tb Cooking oil
1 lb Asparagus spears; bias
- sliced 1" thick
1 sm Sweet red bell pepper; in
- thin bite-size strips
3 c Hot cooked rice
1/4 c Chopped peanuts
A hint of jalapeno pepper and ginger makes an intriguing
blend of flavors with fresh springtime vegetables and
shrimp in this stir-fry.
Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place
shrimp in a plastic bag set in a bowl. For marinade,
combine lime juice, soy sauce, jalapeno pepper, ginger
and garlic. Pour over shrimp. Seal bag; turn once to
coat. Marinate at room temperature for 15 minutes or
refrigerate up to 2 hours, turning bag occasionally.
Drain shrimp well; reserve marinade.
Heat oil in a wok or large skillet over medium-high heat.
(Add more oil if necessary during cooking.) Cook & stir
shrimp in hot oil 2 to 3 minutes or until shrimp turn
pink. Remove from wok; cover and keep warm. Add asparagus
and pepper strips to wok; cook and stir for 2 to 3 mins
or until crisp-tender.
Add reserved marinade to wok and bring just to boiling.
Stir in cooked rice and chopped peanuts. To serve,
transfer rice mixture to individual bowls or dinner
plates. Spoon shrimp on top.
Makes 4 servings.
NOTES: I used a fresh orange habenero instead of jalapeno
for more heat. Unsalted peanuts are fine. I marinated the
shrimp for five hours. I also used spiced Chinese chile
oil. I placed the shrimp in a Tupperware container with
the snap on lid instead of a plastic bag. I used four
cloves of garlic instead of one.
FROM: Karen Stober; Chile-heads List - 17 May 2001
Uncle Dirty Dave's Archives
MMMMM
... Clothes make the man. Naked people have no influence on society.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
