12 oz Medium shrimp; peeled,
- deveined
2 tb Lime juice
4 ts Soy sauce
1 Jalapeno; seeded,
- fine chopped
1 ts Fresh ginger; grated
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 Cooked rice; hot
1/4 c Peanuts; chopped
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 minutes 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.
Notes: I used a fresh orange habenero instead of jalapeno for more
heat. Unsalted peanuts are fine. I marinated the shrimp for
5 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 4 cloves of garlic instead of 1.
Recipe FROM: Karen Stober; Chile-heads List, May 17, 2001
