October 21, 2018
Main Dish, Shellfish, Shrimp,
Rice, Asian, Gluten-Free, Low Fat, No Eggs more
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"This is a recipe I submitted to one our my old company cookbooks...hope you enjoy!"
Combine the water, brown sugar, gingerroot, fish sauce, pepper and garlic in a large skillet, stir well.
Place over high heat and cook 5 minutes until slightly thickened.
Add the shrimp, and cook for 3 minutes more until shrimp is pink and cooked through.
Stir constantly while this is cooking.
Remove from heat, and stir in basil and lime juice.
Serve over rice.
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Simplest of dishes are usually the best and this one is no exception. I originally scaled back for one recipe but ended up making a half recipe for the sauce but one serve of prawns/shrimp as I was wanting enough sauce for the rice to soak up and it was not a disappointment absolutely delicious and oh so quick. Thank you TeresaS made for the Pick Me tag game under the 48 hour rule.