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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation. Ingredients:
1/3 cup soy sauce |
1/4 cup hoisin sauce |
2 tablespoons honey |
1 tablespoon chile paste |
2 tablespoons orange marmalade |
1/2 pound cooked shrimp |
2 cups uncooked jasmine rice |
3 cups water |
2 tablespoons olive oil |
1 orange bell pepper, cut into 1/2-inch dice |
1 red bell pepper, cut into 1/2-inch dice |
2 cups sugar snap peas |
1 sweet onion, cut into 1/2-inch dice |
4 cloves garlic, minced |
2 teaspoons minced fresh ginger root |
1/4 teaspoon sesame oil |
1 1/2 teaspoons sesame seeds |
Directions:
1. Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
4. Serve over hot jasmine rice, sprinkled with sesame seeds.
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