Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Cucumber Chile Lime Shrimp




Source of Recipe


by Sherrykn, from regionalrecipes.com


List of Ingredients




3 pounds cooked shrimp
3 tablespoons canola oil
4 minced garlic cloves
5 seeded and chopped red chiles
1 peeled and diced cucumber
6 sliced scallions
juice from 1 lime
1/2 teaspoon sugar

Recipe



Clean and devein the shrimp if they have the veins intact and set aside.

Heat the wok over medium heat until hot, then add the oil. Once the oil is hot, add the garlic and chiles. Stir-fry for one minute or until the garlic is fragrant but not browned. Increase the heat to medium high and add the shrimp. Stir-fry for one minute, or until the shrimp are heated through. Add the cucumber, scallions, lime juice, and sugar. Mix well and stir-fry for one minute or until the cucumbers turn translucent. Serve hot.

Makes 4 servings.