Thai Chili Lemongrass Grilled Shrimp w Sweet Basil Lime Fried Rice

Ingredients

• 1 lb Extra Large Shrimp
• 2 cups cooked rice ( I used Jasmine Rice)
• Shrimp Marinade
• 1/4 cup fish sauce (oyster sauce if fish sauce is unavailable)
• Juice of 2 limes
• 1 Tbsp Chili Garlic Paste (sambar oelek or Sriracha)
• 1 stalk Lemongrass (bruised with rolling pin a cut into 1 In pieces.
• 1 red sweet pepper diced
• 2 Serrano peppers seeded and diced
• 20 fresh basil leaves chopped
• 1 Tbsp Olive Oil
• 1/4 cup sugar
• 4 cloves garlic minced

For The Rice

• 20 Sweet Basil leaves
• 1 ear of corn kernels cut from cob or equivalent (frozen or canned)
• 1 Tbsp Chili Garlic Paste
• 1 pkg white mushrooms chopped optional
• 2 limes
• 3 shallots diced
• 4 scallions thinly sliced
• 5-6 Garlic cloves minced
• 2 red or green jalapeños diced
• 2 Tbsp fish sauce
• 3 Tbsp oyster sauce
• 1/2 red bell pepper diced
• 1 Tbsp fresh cilantro chopped

Directions

1. Cook rice.
2. Clean, peel, and de-vein shrimp.
3. Whisk together fish sauce, lime juice, and sugar until dissolved.
4. Combine chili garlic paste, Lemongrass, Jalapeño, Serrano, chopped basil and garlic.
5. Pour marinade over shrimp, set aside and let marinate at least 30 minutes (the longer the better).
6. Heat grill or grill pan on medium high heat and grill Shrimp about 2 minutes per side. Remove from heat.
7. In a wok or large pan heat oil.
8. Add shallots, garlic, scallions, jalapeños, corn, bell peppers, mushrooms, and 1/2 the basil. Saute for a couple of minutes.
9. Add fish sauce, oyster sauce, and chili garlic paste. Saute another 5 minutes or so.
10. Add cooked rice and combine well.
11. Just before serving add remaining basil and juice of 1/2 a lime.
12. Serve Shrimp over fried rice. Garnish with fresh cilantro, lime wedges and the juice of remaining 1/2 lime. Oh Yes!

Links

Enjoy/Tastedis