| 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"
<Cornellier.Ann@tbs-sct.gc.ca> on Dec 8, 1997
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