Thai Shrimp

Thai Shrimp is an Asian recipe that serves 4. One portion of this dish contains around 27g of protein, 8g of fat, and a total of 368 calories. For $3.42 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user bettyp. It works well as a main course. If you have basil leaves, fish sauce, cooked rice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Similar recipes include Let's Get Together Thai Shrimp, Thai Shrimp, and Let's Get Together Thai Shrimp.

Servings: 4

 

Ingredients:

1 bunch basil leaves, 2 c. leaves

8 cups chicken stock

Hot cooked rice

2 tablespoons fish sauce

4 green onions

1 teaspoon organic peanut oil

3 hot red or green chilies

8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound

2 teaspoons soy sauce

1 teaspoon sugar

Equipment:

wok

Cooking instruction summary:

  1. Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
  2. Heat wok over high heat. Swirl oil into wok and heat almost to smoking. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy. Serve over hot cooked rice.

 

Step by step:


1. Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.

2. Heat wok over high heat. Swirl oil into wok and heat almost to smoking.

3. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.

4. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.

5. Serve over hot cooked rice.


Nutrition Information:

Quickview
367k Calories
27g Protein
7g Total Fat
44g Carbs
23% Health Score
Limit These
Calories
367k
18%

Fat
7g
12%

  Saturated Fat
1g
12%

Carbohydrates
44g
15%

  Sugar
11g
12%

Cholesterol
157mg
52%

Sodium
2006mg
87%

Get Enough Of These
Protein
27g
55%

Vitamin C
54mg
66%

Selenium
44µg
64%

Vitamin B3
9mg
45%

Vitamin K
38µg
37%

Manganese
0.74mg
37%

Phosphorus
298mg
30%

Vitamin B6
0.59mg
30%

Vitamin B2
0.48mg
28%

Copper
0.53mg
27%

Potassium
757mg
22%

Magnesium
75mg
19%

Iron
3mg
17%

Zinc
2mg
16%

Vitamin B1
0.22mg
15%

Folate
53µg
13%

Calcium
125mg
13%

Vitamin A
561IU
11%

Vitamin E
1mg
8%

Vitamin B12
0.46µg
8%

Vitamin B5
0.49mg
5%

Fiber
1g
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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