Rice Recipe | Rice Recipes

Ingredients

1 lb fresh shrimp or frozen shrimp, peeled & deveined(medium size)
2 tablespoons fresh lime juice(not the bottled stuff, please!)
4 teaspoons low sodium soy sauce(we use low-sodium Tamari)
1 fresh jalapeno pepper, seeded and finely chopped*(less if you choose)
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon cooking oil
1 lb asparagus spears, bias-sliced into 1-inch pieces
1 small sweet red pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts
chopped fresh flat leaf parsley, for garnish

Directions

1. Thaw shrimp, if frozen.
2. Rinse shrimp; pat dry.
3. Place shrimp in medium bowl.
4. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic.
5. Pour over shrimp; toss to coat.
6. Marinate at room temperature for 15 minutes, stirring occasionally.
7. Drain shrimp well, reserving marinade.
8. Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
9. Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
10. Remove from wok; cover and keep warm.
11. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
12. Add reserved marinade to wok and bring just to boiling.
13. Stir in cooked rice and peanuts.
14. To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
15. Spoon shrimp on top with a sprinkling of parsely.
16. Enjoy!
17*Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible