1 tsp. white peppercorns
\n2 garlic cloves, finely chopped
\n1 1\/2 T. coarsely chopped cilantro
\n1 T. minced fresh ginger
\n1 or 2 fresh Thai or serrano peppers, minced
\n1 1\/2 tsp. finely grated lime zest
\n1 tsp. salt
\n2 T. unsaturated vegetable oil like canola or olive oil
\n1 pound medium or large shrimp, shelled and deveined
\n2 T. soy sauce
\n1\/2 C. torn Italian fresh basil leaves
\n1\/2 C. torn fresh mint leaves<\/p>\n
In a small dry skillet, toast the peppercorns over moderate heat just until fragrant, about 1 minute. Transfer to a mortar and coarsely crush. Add the garlic, cilantro, ginger, peppers, lime zest and salt and pound to a coarse paste. Heat the oil in a large skillet. Add the paste and stir-fry over high heat for 30 seconds. Add the shrimp and stir-fry until opaque throughout, about 2 minutes. Stir in the soy sauce. Transfer to a bowl, add the basil and mint and serve.
\nServe with steamed white jasmine rice.<\/p>\n
Yield: 4 servings
\nCalories: 200
\nFat: 9g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. white peppercorns 2 garlic cloves, finely chopped 1 1\/2 T. coarsely chopped cilantro 1 T. minced fresh ginger 1 or 2 fresh Thai or serrano peppers, minced 1 1\/2 tsp. finely grated lime zest 1 tsp. salt 2 T. unsaturated vegetable oil like canola or olive oil 1 pound medium or large shrimp, shelled and deveined 2 T. soy sauce 1\/2 C. torn Italian fresh basil leaves 1\/2 C. torn fresh mint leaves In a small dry skillet,…<\/p>\n