Spicy Vietnamese Shrimp with Quinoa

• 2 Tablespoons Sugar
• 3 Tablespoons Water
• 2 Tablespoons Vegetable Oil
• 1 whole Red Onion (small To Medium) Cut Into Slices
• 4 cloves Garlic, Sliced
• 1/2 whole Red Bell Pepper, Sliced Into Strips
• 2 pounds Large Shrimp, Peeled And Deveined
• 1/4 cups Dry White Wine (Sauvignon Blanc Works Well)
• 2 whole Serrano Chilies, Minced, Seeds Discarded
• 1- 1/2 Tablespoon Fish Sauce
• 1/2 cans Sliced Water Chestnuts (optional)
• 2 whole Scallions, Green Part Only, Coarsley Chopped
• 1- 1/2 teaspoon Ground White Pepper
• 2 Tablespoons Coconut Milk Dilluted With 2T Of Water
• Quinoa, Steamed

1. * It is important to prep all of your items before starting this recipe because it moves fast once it gets going!
2. 1.
3. Prepare quinoa in a rice cooker according to the directions on the package.
4. 2.
5. Mix sugar and 1 tablespoon of water in a small skillet over high heat until a caramel forms.
6. Stir in the remaining water and place in a heat-proof bowl off to the side.
7. 3.
8. Heat a wok or large skillet over high heat and add the vegetable oil until almost smoking.
9. Add onions, garlic and red pepper and stir fry until softened.
10. Add shrimp and stir fry for one minute.
11. Pour in white wine (be careful!)
12. and stir for one minute.
13. 4.
14. Add chilies, fish sauce, pepper, water chestnuts and green onions and stir.
15. Add caramel sauce and reduce heat to medium/medium-low.
16. Cook until shrimp are cooked through.
17. Add coconut milk mixture and cook until slightly reduced.
18. Salt to taste if necessary.
19. 5.
20. Serve quinoa with shrimp mix on top in individual bowls.

sugar, water, vegetable oil, red onion, garlic, red bell pepper, shrimp, white wine, serrano chilies, fish sauce, water chestnuts, scallions, ground white pepper, coconut milk, quinoa

Taken from tastykitchen.com/recipes/main-courses/spicy-vietnamese-shrimp-with-quinoa/ (may not work)