| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish &, Seafood | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Water |
| 2 | tb | Dark brown sugar |
| 2 | tb | Ginger root; peeled and minced |
| 1 | tb | Fish sauce |
| 1/2 | ts | Black pepper; freshly ground |
| 2 | Cloves garlic; minced | |
| 1 | lb | Shrimp; large |
| 3 | tb | Fresh basil; thinly sliced |
| 1/2 | ts | Lime juice |
| 3 | c | Cooked rice; white or jasmine |
INSTRUCTIONS
Combine first six ingredients in a large nonstick skillet; stir well. Place over high heat, and cook five minutes or until mixture is slightly thickened. Add shrimp; cook three minutes or until shrimp is done, stirring constantly. Remove form heat; stir in basil and lime juice. Serve over rice. Recipe by: Cooking Light, January, 1995 Posted to Digest eat-lf.v097.n311 by "Cornellier, Ann" <[email protected]> on Dec 8, 1997
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