Nigel Slater'S Shrimp With Asian Greens Recipe

• 4 tablespoons neutral oil
• 4 tablespoons minced ginger
• 2 large stalks lemongrass, tough leaves peeled away, tender heart minced
• 2-3 fresh red chiles (or to taste), minced
• 4 scallions, roughly chopped
• 2 pounds shrimp, peeled and deveined
• 1/2 cup lime juice
• 1/2 cup Thai fish sauce
• 4 teaspoons sugar
• 10 ounces Chinese greens, such as Bok Choy
• 1 cup cilantro leaves
• 1 cup basil leaves

1. In a large (12-inch) skillet or wok, warm the oil over medium heat. Add the ginger, lemongrass, chiles, and scallions. Cook, stirring often, until they are soft and the ginger has just begun to color.
2. Increase the heat to high and add the shrimp. Cook until colored on both sides, then add the lime juice, fish sauce, and sugar. Bring the liquid to a boil and cook until the shrimp are just opaque. Remove them with tongs to a plate.
3. Add the greens to the skillet and turn them over in the pan as they wilt. Cook until they are tender and the sauce is somewhat reduced.
4. Add the shrimp back to the pan along with the cilantro and basil. Remove from heat as the herbs begin to wilt. Serve immediately in shallow bowls.

neutral oil, ginger, stalks lemongrass, red chiles, scallions, shrimp, lime juice, fish sauce, sugar, chinese greens, cilantro, basil

Taken from www.seriouseats.com/recipes/2012/08/dinner-tonight-nigel-slaters-shrimp-with-asia.html (may not work)