Asian Rice With Shrimp and Snow Peas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another one from Cooking Light. Ingredients:
1 cup uncooked long-grain rice |
1 cup water |
1 cup reduced-sodium fat-free chicken broth |
3 tablespoons low sodium soy sauce |
3 tablespoons rice vinegar |
1 tablespoon dark sesame oil |
1 teaspoon hot sauce |
2 teaspoons bottled chopped garlic |
2 cups snow peas, trimmed (about 6 ounces) |
1 1/2 lbs peeled and deveined large shrimp |
1/2 cup diagonally cut green onion |
4 teaspoons slivered almonds, toasted |
Directions:
1. Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
4. Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done.
5. Drain.
6. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine.
7. Top with almonds. Serve immediately.
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