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.
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.
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.