Stir-Fried Shrimp with Garlic and Chile Sauce

Cooking Light, January 2009

This was REALLY quick to make. I started the garlic ginger rice in the rice cooker when I got home and then headed to the fitness center. When I got home, the rice was finished and I prepared the ingredients for the shrimp. I think it was a total of about 15 minutes form prep to dinner time.

We didn’t have the green onions for some reason. I guess I thought we had some in the fridge, but other than that we had all the ingredients and made it per the directions, unlike most recipes.

We had extra jumbo shrimp instead of jumbo or large so there wasn’t much for left overs. It wasn’t very spicy. Or at least the jalapeno I had wasn’t very spicy. If you want it more spicy use all the seeds in the jalapeno. We bought a bag of steam fresh Asian mix vegetables and tossed those in with the shrimp when they were done. It didn’t seem like much at first, but once we added the veggies and served it over the rice, it would up being pretty filling.

Measuring cups and spoons

Knife

Cutting board

Large nonstick skillet