RECIPE OF THE WEEK: Thai Shrimp with Roasted Chili Paste

Various dietary guidelines, including the Dietary Guidelines for Americans, recommend incorporating seafood into a healthy diet. Many recommend that adults eat around eight ounces of seafood per week.

There are plenty of delicious seafood options to choose from, and shrimp tops the list of many people's favorites. It's versatile in many dishes, as shrimp can be prepared in various ways, including boiling, baking, broiling, and frying, depending on the recipe. In this recipe for Thai Shrimp with Roasted Chili Paste from 300 Best Stir-Fry Recipes (Robert Rose) by Nancie McDermott, shrimp is enhanced by the flavors of Asian cuisine in a zesty stir-fry.

INGREDIENTS (Serves 4)

3 Tablespoons roasted chili paste

2 Tablespoons fish sauce

1/2 cup water or chicken stock

1 teaspoon granulated sugar

1/2 teaspoon salt, or to taste

3 Tablespoons vegetable oil

1 Tablespoon chopped garlic

1 pound medium shrimp, peeled, deveined

Optional

1/4 cup long, thin strips of red bell pepper

1 cup fresh basil or mint leaves

DIRECTIONS:

In a small bowl, combine chili paste, fish sauce, water, sugar, and salt and stir well. Set aside.

Heat a wok or a large, deep skillet over medium-high heat. Add oil and swirl to coat the pan. Add garlic and toss well, until fragrant, about 30 seconds.

Add shrimp and spread into a single layer. Cook until most of the edges have turned pink, about 1 minute. Toss well.

Add chili paste mixture and toss well. Cook, tossing occasionally, until shrimp are cooked through and coated with a thin dark sauce, 1 to 2 minutes more.

Add red pepper and basil leaves, if using, and toss well. Transfer to a serving plate. Serve hot or warm.