Cookbook:Thai Shrimp

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Cookbook | Recipes

[edit] Ingredients

1/4 cup soy sauce

2-3 tbs Thai chile paste (recommended:Sriracha)

24 jumbo peeled deveined shrimp

2 tbs rice wine vinegar

1 tbs sugar

2 tsp cornstarch

1 tbs peanut oil

Salt and pepper, to taste

1/2 cup chicken broth

Hot cooked rice or noodles (optional)

1/4 red bell pepper, julienned

1/4 green bell pepper, julienned

1 tbs toasted sesame seeds

2 tsp minced garlic

2 tsp sesame oil

[edit] Directions

1. Combine soy sauce, paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.
2. Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.
3. Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.
4. Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to 1/4 cup.
5. Add shrimp and vegetables back to pan and toss. Heat through.
6. Garnish with sesame seeds and serve immediately over rice or noodles.

[edit] Notes

If you're serving this to somebody with a peanut allergy, don't be worried. The allergens are in the protein part, not the fat part. However, steer clear of these peanut oils: Cold press and organic, which we wouldn't use anyways, because they have too low of a smoke point.