Thai Shrimp And Fresh Vegetable Rice

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size)
• 2 tablespoons fresh lime juice (not the bottled stuff, please!)
• 4 teaspoons low sodium soy sauce (we use low-sodium tamari)
• 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 lb asparagus spear, bias-sliced into 1-inch pieces
• 1 small sweet red pepper, cut into thin bite-size strips
• 3 cups hot cooked rice
• 1/4 cup chopped peanuts
• chopped fresh flat leaf parsley, for garnish

Recipe

• 1 thaw shrimp, if frozen.
• 2 rinse shrimp; pat dry.
• 3 place shrimp in medium bowl.
• 4 for marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
• 5 pour over shrimp; toss to coat.
• 6 marinate at room temperature for 15 minutes, stirring occasionally.
• 7 drain shrimp well, reserving marinade.
• 8 heat oil in a wok or large skillet over medium-high heat. (add more oil if necessary during cooking.)
• 9 stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
• 10 remove from wok; cover and keep warm.
• 11 add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
• 12 add reserved marinade to wok and bring just to boiling.
• 13 stir in cooked rice and peanuts.
• 14 to serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, chinese take-out containers.
• 15 spoon shrimp on top with a sprinkling of parsley.
• 16 enjoy!
• 17 *because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.