MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Shrimp & Fresh Vegetable Rice
 Categories: Oriental, Seafood, Chilies, Citrus, Vegetables
      Yield: 4 Servings

     12 oz Medium shrimp; peeled,
           - deveined
      2 tb Lime juice
      4 ts Soy sauce
      1    Jalapeno; seeded,
           - fine chopped
      1 ts Fresh ginger; grated
      1 cl Garlic; minced
      1 tb Cooking oil
      1 lb Asparagus spears; bias
           - sliced 1" thick
      1 sm Sweet red bell pepper; in
           - thin bite-size strips
      3 c  Cooked rice; hot
    1/4 c  Peanuts; chopped

  A hint of jalapeno pepper and ginger makes an intriguing blend of
  flavors with fresh springtime vegetables and shrimp in this
  stir-fry.

  Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in a
  plastic bag set in a bowl. For marinade, combine lime juice, soy
  sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp. Seal
  bag; turn once to coat. Marinate at room temperature for 15 minutes
  or refrigerate up to 2 hours, turning bag occasionally. Drain
  shrimp well; reserve marinade.

  Heat oil in a wok or large skillet over medium-high heat. (Add more
  oil if necessary during cooking.) Cook & stir shrimp in hot oil 2
  to 3 minutes or until shrimp turn pink. Remove from wok; cover and
  keep warm. Add asparagus and pepper strips to wok; cook and stir
  for 2 to 3 minutes or until crisp-tender.

  Add reserved marinade to wok and bring just to boiling. Stir in
  cooked rice and chopped peanuts. To serve, transfer rice mixture to
  individual bowls or dinner plates. Spoon shrimp on top.

  Notes: I used a fresh orange habenero instead of jalapeno for more
  heat. Unsalted peanuts are fine. I marinated the shrimp for
  5 hours. I also used spiced Chinese chile oil. I placed the shrimp
  in a Tupperware container with the snap on lid instead of a plastic
  bag. I used 4 cloves of garlic instead of 1.

  Recipe FROM: Karen Stober; Chile-heads List, May 17, 2001

  Uncle Dirty Dave's Archives

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