Busters Recipes

Speedy Shrimp With Thai Curry Vegetables
 
1 tablespoon vegetable oil
2 teaspoons each: roasted sesame oil, red curry paste
2 carrots, cut into 2-inch-long matchsticks
1 each, cut into matchsticks: zucchini, yellow squash
1 white onion, cut vertically into eighths, or 5 green onions, cut into 2-inch lengths
1 red bell pepper, cut into matchsticks
1 1/2 cups broccoli florets
1 pound medium shelled tail-on raw shrimp, thawed if frozen
chili-garlic sauce (such as sriracha), lime wedges, fresh chopped cilantro, chopped peanuts, bean sprouts, optional
 
Heat a wok or large skillet over high heat. Add vegetable oil, sesame oil and red curry paste; cook, stirring, 30 seconds. Add carrots, zucchini, yellow squash, onion, bell pepper and broccoli. Stir-fry until vegetables soften slightly and their colors become very bright, about 4 minutes.
Transfer vegetables to a plate; set aside. Add shrimp to skillet; stir-fry until shrimp turn pink, about 2 to 3 minutes. Return vegetables to skillet; remove from heat. Divide among 4 plates; add garnishes as desired.
Makes 4 servings.

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