Saturday, October 4, 2008

Brown-Rice Bowl with Shrimp, Avocado, and Snow Peas

I get the monthly issues of Martha Stewart's Everyday Food Magazine, and I just love it. The recipes are typically very easy and very healthy. Before A deployed, we tried this one out. We both loved it, and it was so eay to prepare! It's also a great one for me to make for myself.

Brown-Rice Bowl with Shrimp, Avocado, and Snow Peas

Coarse Salt and Pepper
1 cup long-grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons rice vinegar
2 teaspoons light brown-sugar
1 tablespoon olive oil
1 pound peeled and devined shrimp, thawed
1/2 pound snow peas, trimmed and halved on the diagonal
1 piece (1 inch long) fresh ginger, grated
1 Hass avocado, pitted and cut into chunks

1. In a large saucepan, bring 2 cups salted water to a boil. Add rice; cover. Reduce heat to low and cook until rice is tender and water is absorbed, 45 to 50 minutes. (I have used leftover rice too.)

2. Meanwhile, in a small bowl, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.

3. When rice has finished cooking, heat oil in a larget skillet over medium-high heat. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.

4. Divide rice among four bowls. Top with shrimp mixture and avocado; serve with sauce on the side.

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