Spices and Seasons – Thai Basil, Lemongrass and Ginger Shrimp

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Thai Lemongrass, Basil and Ginger ShrimpThe past few days had been the quick fix kind of weather, they saw a lot of stir-fries and salads happening in my house. This flavorful stir-fry with shrimp also takes its place right alongside these quickfix creations. To see more of these quick-fix seasonal creations, do not forget to stop by the facebook page or my blog. Well, even if it was not the weather these last few weeks of school tend to be so packed, I am lucky if I get anything done for myself and keep the household equilibrium.

It is for those days, where for any reason you choose, you wish to spend less time in the kitchen and still cull together a meal that is interesting and flavorful. Today’s shrimp dish, is tossed together with some staples mostly from the Thai inspired segment of my kitchen, served over white jasmine rice it offers you a meal that is simple and satisfying all at once.

Spices and Seasons – Thai Basil, Lemongrass and Ginger Shrimp

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 4 to 6

A simple thai inspired shrimp stir fry.

Ingredients

  • 2 tablespoons oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced ginger
  • 1 teaspoon lemongrass paste
  • 1 pound of medium shrimp, shelled and de-viened
  • 2 tablespoons fish sauce
  • 11/2 teaspoons brown sugar
  • 1/2 teaspoon red cayenne pepper
  • 1/3 cup finely chopped Thai basil leaves, plus extra to garnish

Instructions

  1. Heat the oil on medium high heat and add in the shallot and cook until the shallot softens and begins to turn pale golden.
  2. Add in the ginger and the lemongrass paste and mix well.
  3. Add in the shrimp and saute well for about 3 minutes, stirring the mixture well.
  4. Add in the fish sauce,brown sugar and the cayenne mix well and cook for another 4 to 5 minutes.
  5. Turn off the heat and let the flavors settle for about 10 minutes and serve hot with steamed white jasmine rice.
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http://food.lohudblogs.com/2013/06/03/spices-and-seasons-thai-basil-lemongrass-and-ginger-shrimp/

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences, original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past six years. Rinku is also the author of the Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook, that highlights and offers many simple Indian recipes off the beaten path. Her second cookbook, Spices and Seasons, uses the approach in this column and marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest.

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