Chile-Lime Shrimp with Jasmine Rice

Ingredients

1 cup jasmine rice

2 cups water

bushel of cilantro

3-4 cloves of garlic

1-2 hot chili peppers (fresno)

8 oz of mushrooms (bella). chopped into bite sizes

1 lime juice

1.5 TBSP garlic

30-40 shrimp

pack of spinach

Sauce:

fish sauce

brown sugar

Directions

1. Cook rice | Rinse rice in a fine-mesh sieve until water runs clear. Combine rice and 1¼ cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 15 minutes. Keep covered until ready to serve.

2. Prep ingredients | Meanwhile, cut chile in half, scoop out the seeds, and thinly slice crosswise. Finely chop cilantro leaves and tender stems. Finely chop garlic. Peel and finely chop half of the ginger (reserve the rest for your own use). Halve and juice lime.

3. Make sauce | In a small bowl, combine fish sauce, brown sugar, 1 tablespoon lime juice, and 1 tablespoon water. Whisk until sugar is dissolved. Stir in half to all of the sliced chile (depending on heat preference) and 1 tablespoon of chopped cilantro.

4. Cook Mushrooms | In a medium skillet, heat 1 tablespoon of oil over medium heat. Add one clove of crushed garlic. Cook for 1 minute. Then added mushrooms. Cook for 8 minutes. Put on the side.

5. Cook shrimp | In a medium skillet, heat 1 tablespoon oil over medium-high. Add shrimp, ginger, garlic, and ¼ teaspoon of salt. Stir-fry until shrimp are barely opaque and garlic and ginger are fragrant, about 2 minutes.

6. Add spinach | Add spinach to the skillet and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and season to taste with salt.

7. Finish | Divide rice between bowls and top with shrimp, mushrooms and spinach. Spoon chile-lime sauce over top and garnish with remaining cilantro.

Adapted from Marley Spoon