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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Yesterday's recipe was so delicious I had to find another version to satisfy the craving. Quick and easy and hits the spot. Recipe courtesy of Family Circle All-Time Favorite Recipes. I made brown rice in my rice cooker instead of messing with precooked rice. The rice cooker makes perfect rice every time. I did substitute frozen green beans for the sugar snap peas, and I still really enjoyed it. Ingredients:
1 lb medium shrimp, peeled and deveined |
1/4 teaspoon ground ginger |
1/4 teaspoon ground red pepper |
1 garlic clove, finely chopped |
1 tablespoon sesame seeds |
1/4 teaspoon black pepper |
2 cups rice (precooked) |
2 tablespoons dark sesame oil |
1 sweet red pepper (cored, seeded, and sliced into thin strips) |
1 yellow sweet pepper (cored, seeded, and sliced into thin strips) |
3 green onions, sliced |
3 tablespoons teriyaki sauce |
1/2 lb sugar snap pea |
1 tablespoon cornstarch |
3/4 cup chicken broth |
1/4 teaspoon salt |
Directions:
1. Combine shrimp, ginger, ground red pepper, garlic, sesame seeds, and black pepper in a large plastic food-storage bag.
2. Place rice in a heatproof serving bowl.
3. Bring 2 1/2 cups water to boiling and pour over rice in bowl. Cover with foil and set aside.
4. Heat sesame oil in a large wok or skillet.
5. Add sweet peppers and green onions and saute 3 to 4 minutes to soften slightly.
6. Add teriyaki sauce.
7. Add peas and shrimp with seasoning and saute 4 minutes or until shrimp are opaque.
8. Stir cornstarch into broth and add to wok.
9. Cook, stirring, until mixture boils.
10. Sprinkle with salt.
11. Fluff rice with fork.
12. Spoon shrimp mixture over rice.
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