Friday, August 19, 2011

Thai Style Shimp Stir Fry

We love stir frys in our house! My vegetarian daughter will eat shrimp or fish so this was a one stop meal. The coconut milk gives it a fresh,sweet, taste. I didn't pay attention to the shrimp count on the side of the bag and got the really jumbo shirmp. I ended up cutting them up and leaving only a few whole.

Thai Style Stir Fry
1 lb shrimp deveined and easy peel
3 green onions diced (whites only)
1 red pepper diced into pieces
2 tsp sugar
2 TBSP fish sauce
2 tsp sugar
2/3 c. coconut milk
1 cup corn defrosted and drained
1 cup white rice cooked
olive oil

In a medium frying pan heat about 2 TBSP olive oil. Add the red pepper and green onion. Stir fry for about 2-3 minutes or until the peppers begin to soften. Remove from the pan and set aside. Add another TBSP of olive oil to the pan and brown the shrimp. They should be opaque. They cook in about 2-3 minutes per side for the larger shrimp.  Stir together the fish sauce, sugar, and coconut milk. Pour over the shrimp and add the corn. Let the flavors meld together and warm for 2-3 minutes. Season with salt and pepper. Serve over white rice.

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