Mike's Spicy Garlic Thai Shrimp & Rice

Name: Mike's Spicy Garlic Thai Shrimp & Rice
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: FOR YOUR PROTEINS; 2 Pounds Raw Large Shrimp [de-veined - shucked - brined in salt & sugar]; FOR YOUR DENSE VEGETABLES; 8 Red Thai Peppers [stems removed - fine minced]; 8 Thai Green Peppers [stems removed - fine minced]; 10 LG Fresh Garlic Cloves [smashed - fine minced]; 1/4 Cup Bamboo Shoots [rough chopped]; 1 Cup Fresh Snap Peas [blanched]; 1/4 Cup Peeled Diakon Radishes; 1 tbsp Fresh Minced Ginger; 1/4 Cup Peeled Carrots; FOR YOUR SOFT VEGETABLES; 1/4 Cup Green Onions [greens & whites]; 1 Cup Thin Sliced Cabbage; 1 Cup Fresh Thai Basil [loose pack]; 1 Cup Fresh Cilantro [loose pack]; FOR YOUR SAUCE; 1/2 Stick Salted Tilamook Butter; 1/2 Cup Chardonnay; 1/2 tbsp Minced Lemon Grass; 1/2 tbsp Shrimp Paste; 1 Dash Red Pepper Flakes; 1 Cup Fresh Cilantro; 2 tbsp Garlic Olive Oil; 1 tsp Lemon Juice; FOR YOUR OPTIONS & SIDES; as needed White Rice Or Sobe Noodles; as needed Siriacha Garlic Sauce; as needed Soy Sauce; as needed Chilled Pickled Ginger

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Spicy, sour, sweet, salty and savory! A taste of Thailand your guests won't soon forget!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Spicy, sour, sweet, salty and savory! A taste of Thailand your guests won't soon forget!

Saved

Ingredients

15 mins

2 servings

FOR YOUR PROTEINS
2 PoundsRaw Large Shrimp [de-veined - shucked - brined in salt & sugar]
FOR YOUR DENSE VEGETABLES
8Red Thai Peppers [stems removed - fine minced]
8Thai Green Peppers [stems removed - fine minced]
10LG Fresh Garlic Cloves [smashed - fine minced]
1/4 CupBamboo Shoots [rough chopped]
1 CupFresh Snap Peas [blanched]
1/4 CupPeeled Diakon Radishes
1 tbspFresh Minced Ginger
1/4 CupPeeled Carrots
FOR YOUR SOFT VEGETABLES
1/4 CupGreen Onions [greens & whites]
1 CupThin Sliced Cabbage
1 CupFresh Thai Basil [loose pack]
1 CupFresh Cilantro [loose pack]
FOR YOUR SAUCE
1/2 StickSalted Tilamook Butter
1/2 CupChardonnay
1/2 tbspMinced Lemon Grass
1/2 tbspShrimp Paste
1 DashRed Pepper Flakes
1 CupFresh Cilantro
2 tbspGarlic Olive Oil
1 tspLemon Juice
FOR YOUR OPTIONS & SIDES
as needed White Rice Or Sobe Noodles
as needed Siriacha Garlic Sauce
as needed Soy Sauce
as needed Chilled Pickled Ginger
as needed Quality Fish Sauce
as needed Lemon Wedges
Leavesas needed Fresh Thai Basil
Leavesas needed Fresh Cilantro

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Steps

15 mins

1

Brine your shrimp in ice water and 2 tbsp salt and 2 tbsp sugar for 2 hours minimum.
2

Boil water and blanch your snap peas for 2 minutes.
3

Then, immediately place peas in ice water to cool.
4

Peel your fresh carrots and Diakon Radishes.
5

Smash and fine mince your garlic.
6

Peel and fine mince your fresh ginger.
7

Chop everything in your SOFT VEGETABLES section.
8

Add everything in the SAUCE and DENSE VEGETABLE section to a pan and heat on high.
Fry for 2-3 minutes but, be careful not to burn your garlic.
9

Add your raw shrimp to your pan. Fry for 2 minutes on high covered.
10

Add everything in your SOFT VEGETABLES section to pan.
Fry for 1 minute longer on high covered.
11

Serve shrimp on a bed of sticky rice, long grain rice or Sobe Noodles with sides of Chile Sauce, Soy Sauce and lemon wedges.
Garnish communal dish with fresh Cilantro, fresh Thai Basil leaves, fresh Chives and toasted Sesame Seeds.
Enjoy your spicy taste of Thailand!

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MMOBRIEN @cook_2891564

on March 12, 2016 08:08

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!