| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Seafood |
|
Soups and, Stews |
7 |
Servings |
INGREDIENTS
| 1/3 |
c |
Thinly sliced shallot |
| 1/4 |
c |
Chopped fresh lemon grass |
| 1 |
tb |
Julienne-cut peeled gingerroot |
| 1 |
tb |
Seeded julienne-cut fresh green chile |
| 2 |
lg |
Garlic cloves, thinly sliced |
|
|
Vegetable cooking spray |
| 1 |
ts |
Vegetable oil |
| 3/4 |
lb |
Medium shrimp, peeled, deveined, and halved lengthwise |
| 6 |
c |
Water |
| 1 |
c |
Thinly sliced fresh mushroom |
| 3 |
tb |
Fresh lime juice |
| 1 |
tb |
Fish sauce |
| 1/4 |
ts |
Chili oil |
| 1/4 |
c |
Thinly sliced fresh basil |
INSTRUCTIONS
Place a large nonstick skillet over high heat until hot. Add first 5
ingredients; saute 2 minutes or until lightly browned. Remove mixture from
skillet; set aside.
Coat skillet with cooking spray; add vegetable oil, and place over
medium-high heat until hot. Add shrimp; saute 3 minutes or until done. Set
aside.
Bring the water to a boil in a large saucepan. Add shallot mixture; reduce
heat, and simmer for 10 minutes. Add mushroom; simmer for 2 minutes. Remove
from heat; stir in shrimp, lime juice, and next 2 ingredients. Sprinkle
with basil. Yield: 1-3/4 quarts (serving size: 1 cup).
Per serving: 81 Calories; 2g Fat (23% calories from fat); 11g Protein; 5g
Carbohydrate; 74mg Cholesterol; 89mg Sodium
Recipe by: Cooking Light, Jan/Feb 1995, page 72
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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