Sugar Snap Peas and Shrimp with Thai Basil

This past weekend, I was able to make it over to the Asian supermarket in Houston and buy some more pantry staples.  Salt and pepper only get you so far in your kitchen, after all.  :)   I picked up some ginger, a variety of cooking sauces, herbs, noodles, and rice paper rolls to make our meals for the next few days.

Here’s an easy, yet nutritious recipe to make at home.  I love sugar snap peas and shrimp is a natural match for them in a stir-fry.  The dish is quick and easy to make, especially for busy families who don’t have a lot of time on their hands, yet don’t want to sacrifice a home-cooked meal for a take-out one.  Typically we eat brown rice with our meals, but I made dinner late this time and white rice cooks faster than brown on the stove.  And, well, I have a confession – embarassing as it may be.  Since we haven’t received all of our kitchen items since this move, white rice is the only rice I can make without a rice cooker.  When I tried making brown rice on the stovetop, it turned to porridge.  Haha!  And here’s the kicker – when my husband made brown rice over the stove, it turned out perfect!  What the heck?  He gets brown rice duty from now on, not me! :)

Sugar Snap Peas with Thai Basil

serves about 4

3/4 cup peeled, deveined shrimp

1 tsp fish sauce

1/2 tsp granulated sugar

freshly cracked black pepper

1 Tbsp canola oil

2 garlic cloves, minced

1 tsp ginger, minced

1/2 lb sugar snap peas, ends and strings pulled off

2 Tbsp water

1 Tbsp hoisin sauce

2 Tbsp Thai basil leaves, chiffonade (thinly sliced)

Preparation

1. In a small bowl, marinate the shrimp with the fish sauce, sugar, and black pepper.  Stir to combine and set aside for a few minutes.

2.  In a large saute pan, heat the oil over medium-high heat.  Add the garlic and ginger, then add the sugar snap peas, water, and hoisin sauce.  Stir to combine and saute for about a minute.  Move the peas to the outside of the pan, and add the shrimp with marinade into the middle of the pan, sauteing until shrimp are opaque and done.  Stir fry all ingredients together for another minute.  Turn off the heat, and stir in the Thai basil.  Serve.

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7 Responses to Sugar Snap Peas and Shrimp with Thai Basil

  1. Phi says:

    I can’t make brown rice on the stovetop either and I totally depend on the rice cooker for it! =P I love sugar snap peas and the sweetness of the veggies with the shrimp sounds like a great combo.

  2. ….as I’ve admitted before, I can’t make white rice on the stove (only via rice cooker) and can only make brown rice on the stove! Eh…it keeps us humble in the kitchen! :)

  3. Rice Palette says:

    nutrition to kitchen, this dish looks beautiful! The recipe looks easy to follow, so I’m going to bookmark this for future use :)

    I don’t think your “embarassment” is really embarassing lol. I’ve never cooked rice without a cooker, so if mine were to disappear, I’d be heartbroken!

  4. nutrition to kitchen says:

    haha, thanks everyone for the support in not being able to make rice on the stove! we should start a club, I thought I was the only one out there! :)

  5. Kimmae says:

    Recipe looks great Tram!! And since it’s easy to prepare, this will become of my quick fixin’s meals! Looking forward to making it.

    oh, btw..when I make white rice on the stove top, part of it turns brown!! =X

  6. nutrition to kitchen says:

    Kimmae – oh good, so you know how to make white AND brown rice! ;) hehe…so great to know we all have rice-making foibles in the kitchen :)

  7. Heather says:

    Where is the asian market here in houston? I know of a few small ones around town but nothing good.

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