Very hot – temper the heat with some rice and a side of cucumbers to cool your mouth off! You can reduce the heat by reducing the amount of white pepper.
4 servings
1 lb shrimp, shelled and de-veined
Marinade:
8 cloves garlic
2 tbsp cilantro leaf
1 tsp white pepper
½ tsp salt
2 tbsp Nam Pla fish sauce
1 ½ tbsp sugar (or splenda/sweetener)
Blend all marinade ingredients in blender until smooth.
Place shrimp in a large plastic zip top bag or plastic container, pour the marinade over them. Seal and squish around or shake up to coat, marinate 10 minutes.
Heat a large nonstick pan with a tsp of vegetable or light olive oil over high heat. When the pan is hot, add the shrimp and marinade (the fish sauce will smell awful but tastes fantastic), cook, shaking pan occasionally, until the shrimp are hot and pink through – 4-6 minutes.
The pan sauce is good over rice, too.
I do not have the nutritional info for this but it is pretty low carb and lowfat and a good source of protein.
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