Brown Rice with Shrimp and Snow Peas Tuesday, May 13, 2008


1 cup brown rice
2 cups water
1/4 cup soy sauce
1/4 cup lemon juice
2 TBSP rice vinegar
2 TBSP light brown sugar
1 TBSP fresh ginger, grated
1 TBSP olive oil
1/2 lb snow peas, trimmed and slice crosswise on the diagonal
1 lb shrimp, peeled, deveined (I use Food Club pre cooked frozen shrimp in the medium size)


Bring 2 cups water to a boil. Add salt and the rice. Stir. Cover and reduce heat and allow to cook until all water is absorbed and rice is tender. While rice is cooking, mix soy sauce, lemon juice, vinegar, brown sugar and ginger. Stir until sugar has dissolved and set aside. When rice has almost completed cooking, add oil to a large skillet over medium heat. If shrimp is raw, add shrimp and snow peas to skillet. Cook, stirring until shrimp is pink and opaque and snow peas are a bright green. Season with salt and pepper. If using frozen shrimp, just add snow peas to oil and cook until they change color (about 2 minutes) and then stir in shrimp just until they are hot. Pile rice in a large flat bowl and pour shrimp and snow peas over. Drizzle on the sauce or scoop the rice and shrimp into serving bowls and pass the sauce. I personally prefer to drizzle it over the whole dish.