Sauteed Shrimp with Thai Hot Sauce and Scallion Rice

Customer Rating: Recipe Rated One and a Half Stars

1 Ratings    1 Comments

Yield: Serves 4

Ingredients

2 lbs. 21-25 ct. raw shrimp, peeled and deveined, rinsed
2-3 Tablespoons vegetable oil
1/2 teaspoon fresh ginger
1/2 teaspoon fresh garlic
2 each scallions, chopped fine
1 Tablespoon sesame oil
1 cup light soy sauce
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
1/4 cup chopped cilantro
1/4 cup rice wine vinegar
juice from 1/2 lemon
Steamed White Rice:
1 box (16 oz.) Uncle Ben's Rice
4 cups (32 oz.) water
1 teaspoon salt
1/4 cup chopped scallions

Directions:

Rice:
Mix rice, water and salt in a baking pan. Be sure your pan has enough room for rice to double in size. Cover with foil. Place into a preheated 375 F. oven and bake approximately 35 to 40 minutes or until all water has absorbed. Stir in chopped scallions.

Shrimp:
Prepare rice. Saute shrimp in oil approximately 5 minutes or until firm. Remove and reserve.

Add ginger, garlic and scallions and saute 1 minute. Add remaining ingredients and simmer 10 minutes. Stir in shrimp until heated through. Serve in rice ring.

Customer Comments

Recipe Rated One and a Half Stars

Kathy Mechanicville, NY

“this was good but WAY TOO HOT! even for my husband and I who really like spicy foods and way too much soy sauce! Suggestions to make this: steam or cook rice your usual way and add the scallions at the end. Cut the soy sauce, cayenne red pepper and crushed red peppper in half (you can add more to taste if you like, but ya can't take it out). Will make again with these variations.”

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