Thai Shrimp Recipe

Thai Shrimp Recipe photo by Taste of Home

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Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small pieces. Cover and store in the refrigerator for up to a week.

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Thai Shrimp Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 to 2 tablespoons Thai chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3 tablespoons chopped green onions
1 head bok choy, trimmed
Hot cooked rice, optional

Directions

In a small bowl, combine cornstarch and broth until smooth; stir in the soy sauce, vinegar, chili sauce, ginger and garlic. Set aside.
In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 214 calories, 4 g fat (1 g saturated fat), 138 mg cholesterol, 1,013 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Thai Shrimp in Taste of Home February/March 2009, p47