Herbed And Sweetened Shrimp

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish &, Seafood	4	Servings

INGREDIENTS

1/3	c	Water
2	T	Dark brown sugar
2	T	Ginger root, peeled and
		minced
1	T	Fish sauce
1/2	t	Black pepper, freshly ground
2		Cloves garlic, minced
1	lb	Shrimp, large
3	T	Fresh basil, thinly sliced
1/2	t	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"
<Cornellier.Ann@tbs-sct.gc.ca> on Dec 8, 1997

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