Shellfish: Spicy Shrimp 01 by Recipe Cottage

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	Spicy Shrimp 01

		Spicy Shrimp and Peppers 1/2 lb to 1 lb large shelled and deveined shrimp 1 green bell pepper cut into thin wedges 1 red bell pepper cut into thin wedges 1 small onion (optional) oil 2 cups cooked, cooled and separated white rice Juice of 1/2 a lemon 1 1/2 tablespoons fresh thyme 1 1/2 teaspoons mustard crushed hot red peppers to taste 1/2 teaspoon sugar 1 Tablespoon garlic, minced 1/4 cup teriyaki or soy sauce 3/4 cup water 1 Tablespoon butter or margarine honey paprika salt and pepper Turn the heat under a wok or skillet on at a medium high heat and add enough oil to coat the pan without having a deep well of oil in the bottom. Put in bell peppers and add seasonings. Stir in garlic, salt and pepper, and optional onion. Keep moving the pan and stirring the peppers. Introduce the sugar to pan in parts not all at once, remembering to keep stirring. Add in the lemon juice and let it blend in. After it's blended in add the shrimp and let them get coated by the contents of the pan. Stir in the thyme. Once its fully incorporated sprinkle in some paprika covering the shrimp, it adds a nice splash color. Stir in the crushed hot red peppers. Add in the mustard and then the margarine or butter. When the margarine melts and the mustard is fully blended add in the soy sauce. You should have a small amount of liquid in the wok now. Add in the water now, reduce the heat and let the mixture simmer some but remember to keep stirring occasionally. Don't let it reduce too much. When it starts to boil remove the shrimp and peppers from the wok and keep warm. Now add the precooked rice to the wok and let it soak up the liquid. Spoon out the rice and then spoon out the shrimp right on top of it. For the final touch drizzle a little honey over the food.