The weather outside is frightful and wouldn’t it be delightful if we could replicate a local asian dish that would warm our tummies and keep our food budget within reason. Markdown Chics has uncovered the secret recipe for Big Bowl Thai Hot Pepper Shrimp and adapted it to their user-friendly version. O-h-h s-o-o good, you may never go out this Winter.
MarkdownMom Chics Version of Big Bowl Thai Hot Pepper Shrimp/
with Basil and Peanuts
Ingredients:
½ c lime juice
2 Tbsp. of canola oil
¼ c of white sugar
1 Tbsp. red chili pepper flakes
1 tsp. salt
25-30 medium to large shrimp
2 cloves of garlic, minced
½ cup of red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ c of freshly chopped basil
¼ c of peanuts (non-salted, non-roasted)
1 c of white rice
Method:
1. Add oil to frying pan and turn heat on to medium. Allow oil to warm.
2. During step 1, combine lime juice, salt and sugar in a bowl and mix. Set aside.
3. Add red chili pepper flakes and garlic to frying pan. Allow the garlic to brown.
4. Once garlic is done, add the lime juice mix. Stir the lime juice for 2-3 min until thickened.
5. In a pot, add water and allow it to come to a boil. Once boiling, add white rice and lower heat. Rice should be done in 15-20 min.. White rice can also be cooked in rice steamer.
6. Add shrimp to the frying pan. Coat the shrimp in the lime juice. Shrimp will turn pink-red when done, about 10-15 min..
7. Once shrimp are cooked, add peanuts, red onion, red and green bell peppers. Fry for an additional 10 min..
8. Add basil. Cook for 3 min..
9. Serve Thai hot pepper shrimp with basil and peanuts on top of white rice.
MarkDownMom