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Nutrition Facts
Serving Size 1 (210g) Recipe makes 4 servings
Calories 218
Calories from Fat 78		(35%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 128mg		42%
Sodium 1667mg		69%
Potassium 435mg		12%
Total Carbohydrate 15.3g		5%
	Dietary Fiber 0.9g	3%
	Sugars 12.0g
Protein 19.9g		39%
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Shrimp With Tomato, Chilies and Pepper

Recipe #380969 | 15 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jul 10, 2009

Found this supper gem in The Seattle Times - our local shrimp are plentiful now & our bird peppers are blossoming & just beginning to set fruit so this is a perfect fast supper for us. The adapted it from "Secrets of the Red Lantern," by Pauline Nguyen; the story of one Vietnamese family's immigration to Australia, where members established a popular restaurant featuring the foods of their homeland. Sounds like a nice read too.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons vegetable oil
1 tablespoon garlic, ground
2 chilies, ripe red & chopped (bird's eye )
1 teaspoon tomato paste
12-16 jumbo shrimp, peeled, deveined, with tails on
3 tablespoons sugar
1 teaspoon black pepper, fresh cracked
1/3 cup fish sauce
3/4 cup fish stock
1/2 tomato, diced
1 green onion, sliced
1/2 cup cilantro leaf, minced

Directions

1
Place the oil, garlic and chilies in a wok over medium heat; stir-fry until fragrant, 30 seconds.
2
Add the tomato paste, shrimp and sugar. Toss to combine. Add the pepper, fish sauce, fish stock and tomato. Increase the heat to high; heat to a simmer. Cook until shrimp are cooked through and turn pink, about 2 minutes.
3
Transfer the shrimp to a serving platter; cook the sauce to reduce, about 2 minutes. Pour over shrimp. Garnish with green onion and cilantro.