Thai Garlic Shrimp, over Rice

[CharlieJ]

OK - here's the first one. I cooked this last night. The recipe originally came from J. Bernal by the way.

It calls for a Wok, but a large skillet would work. Adding or subtracting black pepper adds to or removes the "heat" although Thai food should be hot.

Thai Garlic Shrimp, over rice-

Thai Garlic Shrimp

Ingredients:

    * 1 tbsp oyster sauce
    * 2 tbsp soy sauce
    * 1 tbsp sugar
    * 1 tsp black pepper
    * 1 tbsp crushed/diced garlic
    * 12-16 shrimp
    * 1 red or green bell pepper, sliced ( red adds to the eye appeal)
    * a handful of snow pea pods
    * vegetable oil
    * corn starch

Heat the wok on a medium flame, with a tablespoon or so of oil.

In a bowl, mix the oyster sauce, soy sauce, sugar, and black pepper. Throw the shrimp in the bowl and mix them around until they are covered with the sauce.

Throw the garlic into the wok and simmer until it browns slightly. Then throw in the shrimp and sauce, cooking them until they look pink. Then toss in the red pepper and snow peas.

As the shrimp and peppers 'sweat' the sauce might become thin. You can thicken it a bit with a dash of cornstarch so the sauce will stick better to the shrimp and veggies. Use cornstarch sparingly!

[s/v Faith]

OK - here's the first one. I cooked this last night. The recipe originally came from J. Bernal by the way.

It calls for a Wok, but a large skillet would work. Adding or subtracting black pepper adds to or removes the "heat" although Thai food should be hot.

Thai Garlic Shrimp, over rice-

Thai Garlic Shrimp

Ingredients:

    * 1 tbsp oyster sauce
    * 2 tbsp soy sauce
    * 1 tbsp sugar
    * 1 tsp black pepper
    * 1 tbsp crushed/diced garlic
    * 12-16 shrimp
    * 1 red or green bell pepper, sliced ( red adds to the eye appeal)
    * a handful of snow pea pods
    * vegetable oil
    * corn starch

Heat the wok on a medium flame, with a tablespoon or so of oil.

In a bowl, mix the oyster sauce, soy sauce, sugar, and black pepper. Throw the shrimp in the bowl and mix them around until they are covered with the sauce.

Throw the garlic into the wok and simmer until it browns slightly. Then throw in the shrimp and sauce, cooking them until they look pink. Then toss in the red pepper and snow peas.

As the shrimp and peppers 'sweat' the sauce might become thin. You can thicken it a bit with a dash of cornstarch so the sauce will stick better to the shrimp and veggies. Use cornstarch sparingly!

  Last year when the shrimp were running thick, Rose and I caught a couple pounds right from the cockpit with a cast net.  We cooked them up in some oil and had them over rice.  It was a wonderful dinner!   :)

  I will save this recipe for the next time...

... as soon as I figure out what oyster sauce is...  ???

[CharlieJ]

Oyster sauce is a common oriental spice- found in the ethnic section of your grocery store in small bottles. Should be refrigerated once opened though.

[Auspicious]

Nice. In my cookbook for the boat. Thanks!