Stir-Fried Shrimp and Carrots with Toasted Almonds
- 1 Tbs. plus 1 tsp. fish sauce
- 2 tsp. fresh lime juice
- 1-1/2 tsp. packed dark brown sugar
- 1/2 tsp. Asian chili garlic sauce
- 1/4 tsp. cornstarch
- 2 Tbs. minced fresh lemongrass (from the tender, white inner part) or 1 Tbs. minced fresh ginger
- 1 Tbs. minced garlic
- 1 tsp. finely chopped or thinly sliced serrano chile, including seeds
- 2 Tbs. plus 1 tsp. canola or vegetable oil
- 12 oz. medium carrots, cut into 1/8-inch-thick half-ovals
- 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and halved lengthwise
- 1 bunch scallions (about 3 oz.), trimmed and cut into 1-inch pieces (about 1-1/4 cups)
- Kosher salt
- 3 Tbs. toasted sliced almonds
- 2 Tbs. chopped fresh cilantro
- This recipe is gluten-free
- Produce
- 1 bunch scallions (3 oz.)
- Almonds, toasted (3 Tbs.)
- Carrots, medium (12 oz.)
- Cilantro, fresh (2 Tbs.)
- Garlic (1 Tbs.)
- Lemongrass, fresh (2 Tbs.)
- Serrano chile (1 tsp.)
- Seafood
- Shrimp, jumbo (1 lb.)
- Condiments
- Chili garlic sauce, Asian (1/2 tsp.)
- Fish sauce (1 1/3 Tbs.)
- Cooking & Baking
- Brown sugar, packed dark (1 1/2 tsp.)
- Canola or vegetable oil (2 1/3 Tbs.)
- Cornstarch (1/4 tsp.)
- Kosher salt (1)
- Drinks
- Lime juice, fresh (2 tsp.)
Preparation
Read recipe preparation on finecooking.com
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Published March 1, 2012 (11 months ago).
39 people saved this recipe.
