Sunday, January 06, 2013

Burmese Bamboo Shoots & Shrimp

Serves: 4
Here's one of those recipes that bring back memories of our life in Burma. Fresh bamboo shoots are available in the market, soaking in salted water. Here in Michigan, I found it in an Oriental store, marinated and packaged in packets.  They turned out to be very tender and succulent and pairs really well with green onions and shrimp.

½ lb. medium shrimp, peeled and deveined
1 pkg. pickled bamboo shoots, julienned
1 large onion, thinly sliced
½ tsp. paprika, Kashmiri Mirch or chili powder
4 stalks green onion, cut in 1 inch lengths
2-3 green chilies, slit & deseeded
salt to taste
2 Tbsp. vegetable oil

1.    Season shrimp with paprika and salt to taste.
2.    Heat oil in a pan and sauté onions until aromatic.
3.    Add shrimp and stir-fry until shrimp turn pink and curl.
4.    Add bamboo shoots, stir and cover.
5.    Simmer over low heat for 5 minutes.
6.    Garnish with green onions and chilies.
Serve with hot rice.

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