* Sautéed Shrimp & Vegetables
* Cooked Rice

Sautéed Shrimp & Vegetables
The Sea Grill, New York, New York

Makes 4 servings

 2 tablespoons olive oil
 1 clove garlic, slivered
 1 shallot, minced, or 2 tablespoons chopped onion
 One 1-inch piece fresh ginger, peeled and cut into matchsticks
 1 pound large shrimp, peeled and deveined
 1/2 red bell pepper, seeded, ribs removed, and cut into thin strips
 1/2 yellow bell pepper, seeded, ribs removed, and cut into thin strips
 1/2 green bell pepper, seeded, ribs removed, and cut into thin strips
 1 bunch scallions, cut into 1-inch pieces
 1 cup trimmed, sliced mushrooms
 1/2 cup basil leaves, coarsely chopped
 1/2 teaspoon freshly ground black pepper
 2 to 5 drops Tabasco sauce
 2 tablespoons reduced-sodium soy sauce
 Cooked rice, for serving

1. In a large skillet or wok, heat the olive oil over high heat. Add the
garlic, shallot or onion, and ginger and sauté for 1 minute. Add the shrimp
and sauté for 1 minute on each side, until pink.

2. Add the peppers, scallions, and mushrooms and cook for 2 minutes more.
Add the basil, pepper, Tabasco, and soy sauce. Cook for 1 minute. Mix well.

3. Remove from heat and serve over cooked rice.

Copyright 1995 Acorn Associates, Ltd.