Caramel-y Shrimp & Snow Peas Brown Rice Bowl

If you know the FoodShed at all, you know we love seafood and vegetable dinner in a bowl. Perhaps it’s the sea-breezy air of the Pacific Northwest – perhaps it’s all the fresh vegetables at our fingertips. Whatever it is, you won’t be surprised to learn of our latest healthy weeknight dinner bowl – sweet shrimp and snowpeas over brown rice.

Brown Rice Bowl
Brown Rice Bowl

Cook enough brown rice to serve two hungry people.

Heat a work (or large skillet) over medium-high heat and add sesame oil. Saute 1 pound large, deveined, peeled shrimp for about 2 minutes, until they turn pink. Add 2 cups diagonally cut snow peas, 2 tsp minced fresh garlic, salt and pepper, and saute for another minute. Take off the heat.

In a little saucepan, mix 1/2 cup chicken broth, 3 T brown sugar and 2 tsp fish sauce and bring to a boil. If you like the mixture a little thicker, stir in a mixture of 2 tsps cornstarch and a tsp of water. Cook for 30 seconds (stirring all the while) and remove from the heat.

Brown Rice Bowl
Brown Rice Bowl

Pour the sauce over the shrimp mixture and return the shrimp wok to medium-high heat. Cook until everything’s heated up nicely – maybe two minutes. Serve in a bowl over brown rice.

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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