Garlic pepper shrimp is one of my favorite, if not my favorite Thai dishes. I've been looking for a good recipe for a while and found this one. I've made a few tweaks to it as well. Additionally as one of the 4 of us does not eat fish, I've made this dish with Tofu and used a "NOT FISH SAUCE" instead...
INGREDIENTS
2 Tbs. vegetable oil
5 cloves garlic, grated on a microplane
1/4 tsp. crushed red pepper flakes (you can add up to 1/2 tsp. if you like your food spicy)
3 Tbs. cilantro, minced
1 tsp. white pepper
2 Tbs. fish sauce (or you can use the not fish sauce)
1 ½ Tbs. brown sugar
24 jumbo shrimp, peeled and deveined, tails in tact
1 carrot, sliced
1 broccoli, cut into bite size florets
Water for boiling
DIRECTIONS
In a medium bowl, mix together the marinade using garlic, red pepper flakes, cilantro, white pepper, fish sauce and brown sugar.
Add shrimp and allow it to marinate for 15 minutes.
While the shrimp is marinating, slice the carrot and boil the broccoli for 2 minutes. At 2 minutes, remove the broccoli and place under cold water to stop it from continuing to cook and set aside.
Heat a large skillet over medium high heat. Add oil.
When the skillet is hot enough, add the shrimp mixture, including the marinade, and carrots. Cook shrimp 3 minutes or until just pink.
As the shrimp are finishing up, add the broccoli so it gets coated in the sauce.
Remove shrimp, carrots, and broccoli and place on a serving platter.
Note: Serve over rice.
Serving Size: 2-4*
*Knowing how much my family eats, I double the recipe to serve our family of 4!
Preparation Time: 15 minutes