Thai Shrimp

This is one of my favorite shrimp dishes to cook and eat because it is so easy but tastes exotic.  Plus it has lots of great vegetables and is very lite.  I serve it over my Toasted Coconut Rice because of the sweet contrast.

In a large skillet, heat 2 tablespoons of olive oil on medium heat.  Once oil is warm, add to the skillet:

11/2 cups shredded carrot

1 red bell pepper, seeded and chopped

3 garlic cloves, minced

3 inch piece of ginger, peeled and grated

1/2 tablespoon onion powder

1/2 teaspoon cayenne pepper

Cook on medium heat for about 5 minutes, or until bell pepper starts to become tender.  Add to the skillet:

*3 tablespoons Tamari (dark soy sauce)

1-1 1/4 pound shrimp, peeled and de-veined

3 green onions, chopped

Cook until shrimp are pink on both sides, about 5 minutes, and reduce heat to medium-low.  Add:

1/2 cup chicken broth

20 basil leaves, chopped

1/4 cilantro, chopped

juice from 1 lime

Cook until all of ingredients are combined and basil leaves are wilted.  Add salt and pepper to taste and serve immediately.

*Soy sauce can be substituted for Tamari, but if you can find it , Tamari has a richer flavor.

Serves 4

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