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Categories:
jumbo shrimp garlic cilantro chilies brown sugar lime juice rice Jasmine rice cilantro mint leaves parsley lime zest garlic peanut oil baby bok choy spring onions sweet chili sauce
Viewed: 30 - Published at: 8 years agoIngredients
- 36 None raw jumbo shrimp, peeled, deveined, tails left intact
- 6 cloves garlic, minced
- 2 tsp finely chopped fresh cilantro leaves
- 2 None fresh small red Thai chilies, chopped finely
- 1 tsp light brown sugar
- 1/3 cup lime juice
- None None Herbed Rice
- 14 oz jasmine rice
- 2 tbsp coarsely chopped fresh cilantro leaves
- 1 tbsp coarsely chopped fresh mint leaves
- 1 tbsp coarsely chopped fresh flat-leaf parsley leaves
- 1 tsp finely grated lime zest
- None None Garlic Shrimp and Bok Choy with Herbed Rice
- 2 tsp peanut oil
- 2 1/4 lb baby bok choy, quartered lengthwise
- 6 None spring onions, sliced thinly
- 1 tbsp sweet chili sauce
Method
- Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime juice.
- For the herbed rice, rinse rice under cold water until water runs clear then drain. Combine rice and 3 cups water in a large saucepan. Bring to a boil. Reduce heat and cook, covered, over low heat for 10 mins. Remove from heat and let stand, covered, for 10 mins. Fluff rice with fork. Stir in herbs and lime zest.
- Meanwhile, heat oil in a wok over high heat. Drain shrimp, reserving marinade. Stir-fry shrimp, in batches, until just pink. Set shrimp aside.
- Add bok choy, onions, chili sauce and shrimp marinade to wok. Stir-fry until bok choy is tender. Return shrimp to wok and stir-fry until hot. Serve shrimp and bok choy mixture with herbed rice.
