Shrimp and Basil/Tomato Stir Fry Recipe

fort lauderdale catering

Serves 4
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons fish sauce
4 teaspoons light brown sugar
3 tablespoons vegetable oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
1/2 medium onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 jalapeno chile, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice

In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 1 minute. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Add the soy sauce mixture to the pan and bring to a boil for about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in shrimp to coat. Add basil, mint, and lime juice, toss well.
Serve with rice. is best to slightly under cook the shrimp if making in advance to reheat.

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