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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp. Ingredients:
2 cups water |
1 cup uncooked white rice |
1 pound medium shrimp, peeled and deveined |
1/4 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
1 clove garlic, minced |
1 tablespoon sesame seeds |
1/4 teaspoon ground black pepper |
2 tablespoons sesame oil |
1 red bell pepper, sliced into thin strips |
3 green onions, sliced |
3 tablespoons teriyaki sauce |
1/2 pound sugar snap peas |
1/8 cup cornstarch |
3/4 cup chicken broth |
1/4 teaspoon salt |
Directions:
1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
3. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
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