Email to Cat      

Shrimp: Thai Chili Shrimp with Rice

Source of Recipe


Sunset, July 2002






List of Ingredients



• 2 Tbsp salad oil
  
• 2 Tbsp Asian red chili paste
  
• 1 Tbsp soy sauce
  
• 2 tsp lemon juice
  
• 1 tsp sugar
  
• 2 cloves garlic, peeled and chopped
  
• 2 tsp minced fresh ginger
  
• 12 ounces (30 to 35 per pound) shelled, deveined shrimp, rinsed
  
• 1 cup long-grain white rice
  
• 1/2 Tbsp salt
  
• 3 Tbsp chopped fresh cilantro
  






Instructions



1. In a blender or food processor, whirl oil, chili paste, soy sauce, lemon juice, sugar, garlic and ginger until well blended. In a shallow 2- to 3-quart baking dish, mix shrimp and chili paste mixture; cover with plastic wrap and chill at least 30 minutes or up to 1 day.
   
   
2. Meanwhile, in a 2- to 3-quart pan over high heat, bring 1-1/2 cups water to a boil. Stir in rice and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, about 20 minutes.
   
   
3. Spread shrimp into a single layer in baking dish. Broil 5 to 6 inches from heat until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.
   
   Mound rice equally on 4 dinner plates; spoon shrimp and juices equally over rice. Sprinkle with cilantro.
   
   Makes 4 servings.