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Brothy Asian Shrimp and Rice Bowl




Source of Recipe


TRN Online 1/8/03


List of Ingredients




BROTH SIMMERED RICE
2 1/4 cups nonfat chicken broth, or broth of your choice
1 cup rice, uncooked

SEASONED BROTH
1 tablespoon olive oil
1 shallot, finely chopped
2 teaspoons minced garlic
1 teaspoon Fresh ginger root, grated
4 cups chicken broth
2 tablespoons green onion, sliced
1 tablespoon sesame oil (toasted)
1/8 teaspoon red pepper flakes

BOWL
1 tablespoon olive oil
1 cup shiitake mushrooms (caps) thinly sliced
2 cups pea pods, cut in diagonal halves
1 pound shrimp (26 - 30 shrimp) or frozen (extra large) shelled and deveined
2 tablespoons lemon juice
1 tablespoon soy sauce


Recipe



BROTH SIMMERED RICE: Heat chicken broth in saucepan to boiling. Add rice. Cover and cook over low for 20 minutes.

SEASONED RICE: Heat olive oil in saucepan. Add chopped shallot, garlic and gingerroot. Cook until tender. Add 4 cups broth, sliced green onion, sesame oil and red pepper flakes.

BOWL: Heat oil in skillet. Add mushrooms and stir-fry 2 minutes. Add pea pods and stir-fry until tender crisp. Remove from skillet. Add shrimp and stir-fry 3 to 5 minutes or until done. Remove from heat. Return mushroom mixture to skillet. Add lemon juice and soy sauce. Serve on simmered rice with seasoned broth to taste.