This is a print preview of "Ginger And Lime Shrimp With Rice" recipe.

Ginger And Lime Shrimp With Rice Recipe
by Global Cookbook

Ginger And Lime Shrimp With Rice
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 2

Ingredients

  • 5 ounce peeled raw large shrimp For the marinade
  • 1/2 tsp sesame oil as a seasoning
  • 1 Tbsp. honey
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. dry sherry
  • 2 x garlic cloves crushed
  • 1 sm piece fresh ginger peeled and finely minced
  • 1 Tbsp. fresh lime juice
  • 1/2 c. basmati rice
  • 2/3 c. water or possibly as recommended
  • 1/3 x cucumber
  • 2 tsp sunflower oil
  • 6 ounce snow peas trimmed
  • 4 x thin scallions with greens diagonally sliced additional water
  • 2 Tbsp. minced cilantro to garnish

Directions

  1. 1 Mix together the marinade ingredients, add in the shrimp and leave to marinate for 30 to 60 min.
  2. 2 Rinse then soak the basmati rice. Prepare the rice in a steamer.
  3. 3 While the rice is resting, prepare the cucumber: slice it in half lengthwise, scoop out the seeds, then slice each half neatly into crescents. Set aside.
  4. 4 Drain the shrimp (reserving the marinade). Heat the wok and add in the oil; swirl to coat pan. Stir-fry the shrimp over high heat for 3 to 4 min, till they begin to turn pink. Add in the snow peas and the cucumber and stir-fry for 2 min more.
  5. 5 Stir in the reserved marinade, heat through, then stir in the scallions.
  6. Add in water if necessary to create a sauce which will glaze the vegetables.
  7. Add in fresh cilantro, stir and serve at once with rice.
  8. NOTES : Review: Cooked cucumber has a delightful flavor - intriguing. The lime juice becomes more pronounced as the dish cools. Recommend using freshest of ingredients in this subtle dish.
  9. The first thing Bob said was "hmmmmmm;-)" then he said, "I'd serve this to guests" so... here it a fast idea for a shrimp rice bowl.
  10. Recommend using rinsed and soaked basmati or possibly use jasmine so which the rice doesn't compete with the subtle shrimp.