Thai-Style Basil Shrimp
over Jasmine Rice with Sautéed Greens
Cooking time
20 minutes
Servings
4
Calories
540 /serving
The stars of this Thai-scented recipe are without a doubt those juicy curlicues of shrimp sitting pretty in each bowl. With a sauce of sweet chili and fresh basil, the fragrance is exquisite. Match them with crisp-tender Asian greens and sautéed zucchini, and serve the works over fluffed jasmine rice. Then get going with a garnish of tangy lime wedges and crunchy peanuts, and wait for the final embellishment: praise from all sides.
We will send you:
- 450g Shrimp
- 2 Zucchini (green, yellow or heirloom)
- 1 Lime
- 1 Bunch of basil
- 225g Asian greens (yu choy or gai lan)
- 60ml Sweet chili sauce
- 90ml Stir-fry sauce
- 25g Chopped peanuts
- 320g Jasmine rice
Contains: Milk, Oysters, Peanuts, Shrimp, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1530 mg
Total Carb
88 g
Sugars
16 g
Protein
25 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Halve the zucchini lengthwise; thinly slice. Cut the lime into 6 wedges. Pick the basil leaves off the stems; roughly chop the leaves.
Toast the peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until fragrant. Transfer to a small bowl and season with S&P. Reserve the pan.
Cook & coat the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the shrimp, 1 to 2 min. on one side, until partially cooked. Flip and add the chili sauce, stir-fry sauce and juice of 2 lime wedges. Cook, stirring occasionally, 1 to 2 min., until the shrimp* are opaque, cooked through and coated. Add the basil and cook, stirring frequently, 30 sec. to 1 min., until wilted. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Sauté the gai lan and zucchini, 3 to 5 min., until the gai lan are crisp-tender and the zucchini have softened; season with S&P.
Plate your dish
Divide the rice between your bowls. Top with the vegetables and shrimp. Garnish with the peanuts and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
