Stir-Fried Shrimp and Carrots with Toasted Almonds

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So, this recipe came from Finecooking.com. We made this a couple of months ago and I am just barely getting around to blogging it. Sigh. Anyway, this was good. It wasn’t amazing, but I would certainly make it again. Oh, and John made it, and since it’s been so long, I doubt he remembers what he did. I noted one change I think he made, but anyway, I would give this a 7.5.

Stir-Fried Shrimp and Carrots with Toasted Almonds

  • by Susie Middletonfrom Fine Cooking
    Issue 116
  • 1 Tbs. plus 1 tsp. fish sauce
  • 2 tsp. fresh lime juice
  • 1-1/2 tsp. packed dark brown sugar
  • 1/2 tsp. Asian chili garlic sauce
  • 1/4 tsp. cornstarch
  • 2 Tbs. minced fresh lemongrass (from the tender, white inner part) or 1 Tbs. minced fresh ginger We used ginger
  • 1 Tbs. minced garlic
  • 1 tsp. finely chopped or thinly sliced serrano chile, including seeds We did a jalapeno, without seeds
  • 2 Tbs. plus 1 tsp. canola or vegetable oil
  • 12 oz. medium carrots, cut into 1/8-inch-thick half-ovals
  • 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and halved lengthwise
  • 1 bunch scallions (about 3 oz.), trimmed and cut into 1-inch pieces (about 1-1/4 cups)
  • Kosher salt
  • 3 Tbs. toasted sliced almonds
  • 2 Tbs. chopped fresh cilantro

 

http://www.finecooking.com/recipes/stir-fried-shrimp-carrots-toasted-almonds.aspx

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