(Metro News Service) October is Seafood Month—Time to Savor Shrimp October is all about celebrating seafood, and shrimp is a fan favorite for good reason. It’s quick to cook, endlessly versatile, and perfect for bold flavors.

Try it in a zesty stir-fry like Thai Shrimp with Roasted Chili Paste, from 300 Best Stir-Fry Recipes by Nancie McDermott. It’s a fast, flavorful way to bring a taste of Asia to your table.

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Thai Shrimp with Roasted Chili Paste

Serves: 4

• 3 tablespoons roasted chili paste
• 2 tablespoons fish sauce
• 1/2 cup of water or chicken stock
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt, or to taste
• 3 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup long thin strips red bell pepper (optional)
• 1 cup fresh basil or mint leaves (optional)

Instructions:

1. In a small bowl, combine chili paste, fish sauce, water, sugar, and salt and stir well. Set aside.
2. Heat a wok or a large, deep skillet over medium-high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, for about 30 seconds.
3. Add shrimp and spread into a single layer. Cook until most of the edges turn pink, about 1 minute. Toss well.
4. Add chili paste mixture and toss well. Cook, tossing occasionally, until shrimp are cooked through and coated with a thin dark sauce, 1 to 2 minutes more.
5. Add red pepper and basil leaves, if using, and toss well. Transfer to a serving plate. Serve hot or warm.