| 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
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”