0
340-g bag frozen raw, peeled shrimp
vegetable oil
pinch salt
1 tomato, chopped
2 tsp finely grated fresh ginger, or bottled minced ginger
1/2 tsp hot chili-garlic sauce
2 green onions, thinly sliced
5 to 6 basil leaves, thinly sliced
Place shrimp in a sieve and rinse under cold running water until thawed, about 5 minutes. Pat dry with paper towels.
Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add shrimp and sprinkle with salt. Stir-fry just until shrimp begin to turn pink, 1 minute.
Add tomato, ginger and chili-garlic sauce. Continue to stir-fry until shrimp are pink and tomato begins to break down, 3 to 4 minutes. Remove from heat and stir in onions and basil. Great over pasta or brown rice.
Calories 220, Protein 35.4g, Carbohydrates 6.3g, Fat 5.5g, Fibre 1.2g, Sodium 268mg.
If you're saving shrimp for weekend occasions only, this super-speedy dish may just change your mind.
Use a few canned tomatoes instead of a regular one, or add a few sliced cherry or grape tomatoes.