Instructions: Peel and devein shrimp. Pour peanut oil around top of a preheated wok or large skillet, coating sides; heat wok at high (400 degrees) for about 1 minute. Add shrimp, garlic, and gingerroot, and stir-fry for 3 to 5 minutes or until shrimp turn pink.

Combine chicken broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture, stirring constantly. Bring to a boil; cook 1 minute. Stir in sesame oil, chopped cilantro, and green onions; cook until thoroughly heated. Serve immediately with Rice Timbales.

For the Rice Timbales: Combine water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.

Press hot rice into 4 oiled 6-ounce custard cups. Immediately invert onto serving plates. Keep warm.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.