[CH] Thai Shrimp and Fresh Vegetable Rice

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Here's something Dad found in one of his magazines.  It was really good and
made everyone's eyes water.

I used a fresh orange habenero instead of jalapeno for more heat.  Unsalted
peanuts are fine.  I marinated the shrimp for five 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 four cloves of
garlic instead of one.

Enjoy!

Karen

*********

Thai Shrimp and Fresh Vegetable Rice

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

12 ounces fresh or frozen peeled and deveined medium shrimp
2 T lime juice
4 t soy sauce
1 fresh jalapeno, seeded and finely chopped*
1 t grated fresh ginger
1 clove garlic, minced
1 T cooking oil
1 pound asparagus spears, bias sliced 1 inch thick
1 small sweet red bell pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts

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 and 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.  Makes
4 servings.

*Note: Hot peppers contain volatile oils that can burn eyes, lips and
sensitive skin.  Wear plastic gloves while working with peppers and be sure
to wash your hands thoroughly after handling the peppers.

Nutrition facts per serving:  331 calories, 9 g total fat (1 g saturated
fat), 131 mg cholesterol, 571 mg sodium, 41 g carbohydrate, 2 g fiber, 22 g
protein.

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