Thai Shrimp

Thai Shrimp is an Asian recipe that serves 4. One portion of this dish contains roughly 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 a good option if you're following a gluten free, dairy free, and pescatarian diet. It works well as a pretty expensive main course. A mixture of soy sauce, peanut oil, cooked rice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by spoonacular user jools41. If you like this recipe, you might also like recipes such as 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 Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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