Brothy Asian Shrimp & Rice Bowl
Source of Recipe
TRN Online (posted to recipecircus by lyndaloo)
Recipe Introduction
adapted to make plan friendly..
List of Ingredients
BROTH SIMMERED RICE
2 1/4 cups nonfat chicken broth, or broth of your choice, low salt
1 cup rice, uncooked
SEASONED BROTH
1 tablespoon olive oil (see note below)
1 shallot, finely chopped
2 teaspoons minced garlic
1 teaspoon Fresh ginger root, grated
4 cups chicken broth, low sodium
2 tablespoons green onion, sliced
1 tablespoon sesame oil (toasted) (may wish to omit or reduce to fit plan..)
1/8 teaspoon red pepper flakes
BOWL
1 tablespoon olive oil (see note below)
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, low sodium (or use bragg's liquid aminos to taste)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 (buny's note -- may want to use broth, cooking spray or water to avoid the oil). 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 (buny's note: may want to use water, broth or cooking spray to omit the oil in this step). 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.
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