Saturday, January 1, 2011

Cilantro Shrimp and Rice

Start your New Year off with a healthy (but still flavorful) dinner full of color and texture. It's yet another shrimp and rice dish, but this one happens to be one of the hubby's favorites. It's truly excellent served atop a bed of brown rice and veggies, making it a really quick meal to assemble.

Cilantro Shrimp (from Cooking Light)

1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice

1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.

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