Serves: 4
Total Calories: 532

6 tablespoons olive oil
1/4 cup finely chopped red onion
3 tablespoons finely chopped garlic
1 teaspoon finely chopped serrano chile
20 large shrimp (13 to 15 per pound) shelled and deveined
1 tablespoon black pepper
3/4 cup Lemon Grass Stock
1/2 cup Tomato Puree
2 tablespoons finely diced red bell peppers
1 tablespoon Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 teaspoon Maggi sauce (optional)
4 sprigs mint leaves (garnish)

Heat olive oil in a large skillet over high heat. Add onions, garlic, and Serrano chili and sauté until garlic is lightly browned, about 2 minutes. Add shrimp and black pepper and sauté, stirring constantly, 3 minutes. Add lemon grass stock, tomato puree, bell pepper, fish sauce, bean sauce, and Maggi sauce and cook, stirring constantly, 2 minutes. Transfer to a platter, garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 532
Calories from Fat: 193

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce