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Ingredients
2 tsp olive or vegetable oil
¼ cup seeded and thinly sliced mild or hot chili pepper
½ cup each diced onion and red bell pepper
1 small garlic clove, minced
½ pound shelled and deveined medium shrimp
2 tbsp each chopped fresh cilantro (Chinese parsley) or Italian
flat-leaf) parsley
and freshly squeezed lime juice
Dash each salt and crushed red pepper
1 cup cooked long-grain rice (hot)
Method
In 9-inch skillet heat oil; add chili pepper and cook over medium heat,
stirring constantly, until tender, about 30 seconds.
Add onion, bell
pepper and garlic and cook, stirring frequently, until tender crisp,
about 1 minute longer.
Add shrimp and cook, stirring quickly and
frequently, until shrimp are just turning pink, about 2 minutes.
Add
remaining ingredients except rice, stir to combine, and cook until
flavors blend, about 1 minute.
To serve, on serving platter arrange rice and top with shrimp mixture.
MAKES 2 SERVINGS.
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