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Thursday, September 8, 2011

Brown Rice Bowl with Shrimp, Snow Peas & Avocado

This was really good, super fresh, and fast (besides peeling and deveining the shrimp, I suggest you buy shrimp that has already been deveined...gross). The creamy avocado is surprisingly good, and adds a creaminess to the dish. Sorry there's no picture, but the recipe was so good I just had to share!

Brown Rice Bowl with Shrimp, Snow Peas & Avocado
[ recipe from Everyday Food: Fresh Flavor Fast by Martha Stewart]

Ingredients:
2 cups water
1 cup brown rice
1/4 cup soy sauce
1/4 cup lemon juice (about 2 lemons)
2 Tbsp rice vinegar
2 tsp light brown sugar
1 Tbsp vegetable oil
1 pound medium shrimp, peeled and deveined
8 ounces snow peas, stems and strings removed
1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
2 cloves garlic, minced (our addition)
1 ripe avocado, pitted, peeled and cut into chunks
Salt and Pepper

Directions:
Cook the rice with the two cups water (rice cooker or stovetop).
Meanwhile, make the sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, ginger and garlic; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2–3 minutes.
Fluff rice with fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side or pour over top.

1 comments:

Rebecca said...

Loved it! Thanks for the recipe! The avocado really made it!